Fire Roasted Vegetable Salsa

Optional: add cilantro to taste

Ingredients

  • 2 cups tomato, diced (petite)
  • 2 cups tomato purée
  • 1 cup red bell pepper, roasted/diced
  • 1/4 cup corn
  • 1/4 cup onion, diced
  • 1/4 cup green chili, diced
  • 1 cup poblano peppers, roasted
  • 3 tsp. red wine vinegar
  • 2 tsp. chipotle pepper purée
  • 1 tsp. cumin, ground
  • To Taste salt

Directions

Roast, then peel and remove seeds from the poblano. Dice and cool. Combine all ingredients together. Allow to rest for 20 minutes for flavors to bloom. Serve chilled.

Yield

Approximately 7 1/8 cups

More Products

More Recipes