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Fire Roasted Tomato and Chipotle Salsa
Recipe by:
McCormick(R) Gourmet Collection(R)
Roasting the tomatoes makes all the difference! Serve this full-flavored, spicy salsa with tortilla chips or Seared Ancho Pepper Chicken. This recipe was developed by the McCormick Corporate Chefs for a luncheon given during the 45th National Chicken Cooking Contest held in Baltimore, May 30, 2003.
Ready in 30 mins
Added to favorites by 5 cooks
Ingredients
Serves: 24
- 4 medium ripe tomatoes
- 2 tablespoons extra virgin olive oil, divided
- 1/4 cup chopped sweet onions
- 1 tablespoon fresh lime juice
- 1 teaspoon kosher salt
- 3/4 teaspoon McCormick(R) Gourmet Collection(R) Chipotle Chile Pepper
- 1/2 teaspoon McCormick(R) Gourmet Collection(R) Ground Cumin
- 1/2 teaspoon McCormick(R) Gourmet Collection(R) Garlic Powder
Preparation method
Prep: 10 mins | Cook: 20 mins1.
Rub tomatoes with 1 tablespoon olive oil. Grill over high heat, turning frequently until tomato skin is charred. Finely chop tomatoes.
2.
Combine tomatoes with remaining ingredients, cover and refrigerate 1 hour.
Cut tomatoes in half before grilling for more roasted flavor. For a milder kick, decrease chipotle to 1/2 teaspoon.
Provided by: McCormick
Last updated:
Apr 09 2013
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