Arrange six tomatoes cut side down on a 15 x 10 x 1 baking pan; drizzle with oil. Broil 4 inches from heat until skin blisters, about 4 mins. Cool slightly; drain well.
In a food processor, process uncooked and cooked tomatoes in batches until chunky. Transfer all to a large bowl.
Place the cilantro, lime juice, oil, garlic and lime peel in the food processor. Cover and process until blended; add to tomatoes. Stir in pepper, jalapenos, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.
TIP- wear disposable gloves when cutting hot peppers and avoid touching your face.
Originally Submitted
7/24/2011
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