Roasted Garlic Chipotle Salsa

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

1 head of garlic
1 28 oz can of whole tomatoes
Juice of 1 lime
3 tablespoons fresh cilantro
1 jalapeno, top sliced off
1 red onion, chopped into quarters
2-3 chipotles in adobo sauce (plus 1 tablespoon of sauce)
1 tablespoon cumin
1/2 tablespoon ground black pepper

Instructions:

Makes one quart

First, to roast the garlic, slice the top (about 1/4 inch) off of a head of garlic. Wrap the whole thing in tin foil and place in a 375 degree oven for 20 minutes.

Meanwhile, dump all the other ingredients into a food processer and whirl away! Add the roasted garlic at the end and whirl it, too! If you’re a spice wimp, start with just the jalapeno and one chipotle with the sauce. We ended up with at least three chipotles, and I don’t find it overly spicy, but I also love spice…

From sparkleandstir.blogspot.com