This Smoky Roasted Salsa is made with roasted roma tomatoes, tomatillos, garlic, chipotle and guajillo chiles. Grab a bag of chips and dip away my friends.
12dried chipotle chilesstems and seeds removed
12dried guajilla chilesstems and seeds removed
2small onionsI prefer white onions
1head garlicseparated into cloves but not peeled
1cuplime juicebottled or squeezed
1tablespoonagavecan sub with honey or sugar
1 1/2teaspoonskosher salt
Using a damp paper towel, wipe off chiles. Rebecca notes to do this to get rid of any dust on the chiles.
Toast chiles by placing a large skillet over medium-high heat, add chiles and cook them until pliable. Remove from skillet and add to a glass or stainless steel bowl, immediately add boiling water on top of the chiles. Weigh the chiles down in the water, I used a small plate to do this. Soak for 20 minutes.
While chiles are soaking roast onions, garlic, tomatoes, and tomatillos by placing them under broiler until charred, turning occasionally to brown all sides. I did this in my oven under high broil on a large rimmed baking sheet.
TIP: line your baking sheet with foil, this makes it easier to clean after.
Remove from oven. Transfer garlic, onions and tomatillos to blender and pulse until smooth and add to large stockpot.
Cover tomatoes with plastic wrap on the pan and allow them to cool.
Remove soaked chiles from the bowl and add to blender, puree until smooth. And add to pot with tomatillos.
When the tomatoes are cool, remove skins. Add tomatoes to blender and puree until completely smooth and add to pot. Add honey, lime juice, and salt to pot. Cook over medium-high heat until it comes to a boil making sure to constantly stir so that it doesn't burn to the bottom. Reduce heat to low and simmer for 15 minutes.