Smoky Orchard Oven Roasted Salsa
The combination of chipotle peppers in adobo sauce and Smoky Orchard blend gives this salsa a slightly sweet front end with a bit of a kick at the end.
Ingredients:
6 Roma tomatoes cut in half
2 small yellow onions, cut into large chunks
4-5 chipotle peppers in adobo sauce
1 head of garlic, minced
2 TBSP fresh lime juice
½ cup chopped fresh cilantro
2 TBSP Smoky Orchard
Instructions:
For a more complex flavor, try smoking the tomatoes, onions, and garlic. You can also add a teaspoon or two of the adobo sauce while mixing.
Ingredients:
6 Roma tomatoes cut in half
2 small yellow onions, cut into large chunks
4-5 chipotle peppers in adobo sauce
1 head of garlic, minced
2 TBSP fresh lime juice
½ cup chopped fresh cilantro
2 TBSP Smoky Orchard
Instructions:
- Preheat the oven to 450°F and line a baking sheet with aluminum foil.
- Place tomatoes (skin side down) and onions on baking sheet. (Laying them flat side down/skin up will roast the skin more, but you will also lose more juice from the tomatoes.)
- Drizzle with olive oil and sprinkle with Smoky Orchard.
- Roast for about 30 minutes, or until the tomatoes and onions are soft and slightly browned.
- In a food processor, place the tomatoes, onions, peppers, garlic, lime juice, cilantro, and the remaining Smoky Orchard. Process until combined.
- If the salsa is too thick, add water, 1 tablespoon at a time, to reach your desired consistency. Season with more Smoky Orchard to taste and serve.
- Store leftover salsa in the fridge for up to 2 weeks. Makes about 24 oz.
For a more complex flavor, try smoking the tomatoes, onions, and garlic. You can also add a teaspoon or two of the adobo sauce while mixing.