This spicy and smoky roasted red salsa tastes absolutely phenomenal with tortilla chips of any kind. Dip in your favorite chip and give this recipe a try!
How this recipe came about
All summer long I have been on a journey to come up with the perfect smoky salsa recipe. During my initial online research, I came across a couple of recipes that used dried chiles. How intriguing I thought! After making this recipe a handful of times, I came up with the recipe below.
The Perfect Pairing
Try making Instant Pot Shredded Beef Tacos or Bacon Avocado Breakfast Tacos with this salsa!
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Smoky Roasted Salsa
This spicy and smoky roasted red salsa tastes absolutely phenomenal with tortilla chips of any kind. Dip in your favorite chip and give this recipe a try!
Servings: 10
Calories: 43kcal
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Ingredients
- 4 dried Ancho Chiles
- 4 dried Chile de Arbol
- 4 large Tomatoes
- 1 Onion
- 1 head of Garlic
- 1 Habanero Pepper
- 1 tablespoon Honey
- ½ teaspoon liquid smoke
- 2 cups water
- 1 Lime juiced
- ¼ cup cilantro
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Instructions
- Add boiling water to a bowl with ancho and arbol chiles and let sit for approximately 15 minutes. This will rehydrate the peppers.
- Chop onion, tomatoes, and garlic in half. Remove the top layer off the onion. Deseed habanero. Place in a broil high oven for approximately 10 minutes or until the skins are blistered.
- Let garlic cool to touch and remove skin. Add garlic, tomatoes, onions, habanero, honey, and chiles to a food processor and mix until well blended. Add cilantro, lime and liquid smoke and mix again. Chill salsa before serving.
Nutrition
Calories: 43kcal
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