Chipotle Chile Pequin Salsa

• Vegetarian

• Produce

  • 1 4 oz bag Chile pequin, whole
  • 2 Garlic cloves, large
  • 1 lb Tomatoes

• Condiments

  • 1 7-oz can Chipotle peppers in adobo sauce

• Baking & Spices

  • 1/2 tsp Salt

• Liquids

  • 2 tbsp Water

Found on flavorsandsabores.com

Ingredients

• ¼ oz bag chile pequin, whole
• 2 large garlic cloves
• 1 lb tomatoes
• 2 Tbsp. water
• 1 7-oz can chipotle peppers in adobo sauce
• ½ tsp. salt

Directions

• Cut a medium square piece of tin foil. Add the entire bag of chile pequin and the 2 large garlic cloves. Fold up sides to create a foil pack.
• Roast the foil pack over a hot griddle for approx. 2-3 minutes. Turn consistently to avoid burning. Set aside.
• Cut another large square piece of tin foil. Add the tomatoes in an even layer. Wrap and fold up sides of tin foil to create a foil pack.
• Roast the foil pack of tomatoes over a hot griddle on each side for approximately 5-7 minutes. If your tomatoes are larger, roast longer. You will want to roast them until they are soft. Reserve any juice extracted from roasting. Set aside.
• In a blender, add roasted chilies, garlic, and any reserved tomato juice, and 2 Tbsp. water. Blend on high until well blended.
• Add can of chipotle peppers and adobo sauce, roasted tomatoes, and salt to the blender. Pulse for approximately 30 seconds.
• Serve immediately.