Score a touchdown by serving this Game Day favorite:) I like to serve Salsa with Green and Gold Tortilla Chips....colors of my favorite team~ The Green Bay Packers:)
Fire-Roasted Tomato Salsa
6 medium tomatoes
2 jalapeno peppers
1 red sweet pepper. cut in half
1/2 cup fresh cilantro
1 small onion, chopped
4 garlic cloves, peeled
1 chipotle pepper in adobo sauce
1 can (4 oz) chopped green chilies
2 T lime juice
1 T olive oil
1/4 t salt
Grill tomatoes, jalapenos and red pepper, over medium hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl or paper bag, cover or seal and let stand for 20 minutes.
Peel off and discard charred skins. Discard stem and seeds from peppers; cut tomatoes in fourths. Set peppers and tomatoes aside.
Place the cilantro, onion and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and peppers; cover and pulse until blended
Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with Chips~
8 tomatillos, husks removed
1 small onion, chopped
2 jalapeno peppers roasted, seeds and membranes removed
1 clove garlic
1/3 cup fresh cilantro leaves
2 t lime juice
1 T distilled vinegar
1/2 t salt
In a large saucepan, bring 4 cups water to a boil. Add the tomatillos. Reduce heat; simmer, uncovered, for 10 minutes. Drain.
Place onion, jalapeno peppers, garlic clove, cilantro, lime juice, distilled vinegar, salt and tomatillos in a food processor. Cover and process until blended. Refrigerate until chilled. Serve with Chips~
* Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
* What's a Tomatillo? A tomatillo is a green, tomato-like fruit covered with a thin, papery brown husk that is removed before using. It has a mild lemon-herb flavor. Look for firm, dry, tomatillos with husks that tightly surround the fruit. They'll keep in the fridge, stored in a paper bag, for up to 3 weeks. When ready to use, remove the husk, rinse under cold water and seed, if desired.
* How to roast a jalapeno pepper. Grill pepper, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a paper bag, seal bag and let stand at room temperature for 10-20 minutes.
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