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Ingredientes
- 12 x Roma tomatoes
- 2 Tbsp. Extra virgin olive oil
- 1/2 x Onion, diced
- 6 x Garlic cloves
- 1/2 c. Chipotle puree
- 2 Tbsp. Brown sugar
- 1 Tbsp. Red wine vinegar
- 1 tsp Lime juice
- 2 Tbsp. Freshly minced basil
- 1 c. Mayonnaise Salt and pepper to taste
Direcciones
- Yields 1 Qt
- Found a site with wonderful Southwest recipes w/chiles everywhere! It is from a PBS series in Texas. The chef is quite well know and innovative: Stephan Pyles.
- Heat a cast iron skillet till very warm. Add in the whole Roma tomatoes, turning occasionally till they begin to blacken on all sides. When they are roasted, remove the tomatoes from the pan and slice the stem ends off. Heat the extra virgin olive oil in a medium pan till lightly smoking.
- Saute/fry the onion and garlic for 5 min or possibly till lightly brown. Put the tomatoes and the onion-garlic mix through a meat grinder.
- (You can use a food processor, but the salsa won't be as vibrant red. The processor whips air into the salsa, thereby lightening the color.) Stir in the Chipotle puree, brown sugar, vinegar, lime juice and basil. Stir in the mayonnaise. Season with salt and pepper. Serve immediately or possibly store, covered, in the refrigerator till ready to use.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1055g | |
| Calories 1430 | |
| Calories from Fat 945 | 66% |
| Total Fat 107.0g | 134% |
| Saturated Fat 15.48g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 1719mg | 72% |
| Potassium 1819mg | 52% |
| Total Carbs 120.03g | 32% |
| Dietary Fiber 9.4g | 31% |
| Sugars 61.88g | 41% |
| Protein 9.78g | 16% |
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