Smoky Vegetable Salsa

By The Canadian Living Test Kitchen

39 people added this to their Recipe Box

This recipe makes 5 cup (250 mL) servings

Nutritional Info
Per 1 tbsp 15 mL : about	-
cal	88 cal
pro	00 pro
total fat	00 total fat
sat. fat	0 g0g sat. fat
carb	2 g2g carb
fibre	00 fibre
chol	0 mg0mg chol
sodium	73 mg73mg sodium
% RDI:	-
iron	11 iron
vit A	11 vit A
vit C	1313 vit C
folate	11 folate

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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.

Ingredients

1 ancho pepper , stemmed and seeded1 1ancho pepper, stemmed and seeded
1 cup hot water 1 1cup cuphot water
12 12Italian plum tomatoplum tomatoes, (about 3 lb/1.5 kg)
2 large sweet green peppers 2 2large largesweet green peppersweet green peppers
1 large yellow pepper , or red pepper1 1large yellow pepperyellow peppers, or red pepper
3 onions , with skins3 3oniononions, with skins
2 jalapeno peppers 2 2jalapeno pepperjalapeno peppers
1 head of garlic , with skin1 1head of garlic, with skin
2 tbsp granulated sugar 2 2tbsp tbspgranulated sugar
2 tbsp tomato paste 2 2tbsp tbsptomato paste
2 tbsp red wine vinegar 2 2tbsp tbspred wine vinegar
2-1/2 tsp salt 2-1/2 2-1/2tsp tspsalt
1 tsp dried oregano 1 1tsp tspdried oregano

Preparation

In 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.)

Source : Canadian Living Magazine: August 2007