Broiling the vegetables gives this fresh salsa a subtle smoky flavour. Turn them often to ensure they are equally blackened and to prevent flare-ups from the papery onion and garlic skins.
- Portion size 25 servings
- Credits : Canadian Living Magazine: August 2007
- 2 tablespoons granulated sugar
- 2 tablespoons tomato paste
- 2 tablespoons red wine vinegar
- 1 pepper stemmed and seeded
- 1 cup hot water
- 12 plum tomatoes (about 3 lb/1.5 kg)
- 2 large sweet green peppers
- 1 yellow pepper or red pepper
- 3 onions with skins
- 2 jalapeno peppers
- 1 garlic with skin
- 2 1/2 teaspoons salt
- 1 teaspoon dried oregano
MethodIn skillet, toast ancho pepper over medium heat, turning often, until beginning to blister, about 1 minute. Transfer to bowl; add hot water and let stand for 15 minutes. Pour into blender; pur?until smooth. Set aside.
On large rimmed baking sheet, broil tomatoes, green and yellow peppers, onions, jalape?eppers and garlic, turning often, until skins are blistered and blackened, about 20 minutes. Cover with tea towel; let cool enough to handle.
Remove skins and seeds from tomatoes, sweet peppers and jalape?eppers; chop and place in large bowl. Remove skins from onions and garlic; chop and add to bowl.
In large stainless-steel saucepan, bring ancho pepper pur? chopped vegetables, sugar, tomato paste, vinegar, salt and oregano to boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring often, until slightly thickened, about 40 minutes. Let cool. (Make-ahead: Refrigerate in airtight container for up to 3 weeks.)
Nutritional facts Per 1 tbsp 15 mL : about
- Sodium 73 mg
- Protein trace
- Calories 8.0
- Total fat trace
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 2 g
- Iron 1.0
- Folate 1.0
- Vitamin A 1.0
- Vitamin C 13.0