* 4 large tomatoes, halved and seeded * 2 dried pasilla peppers * 1 small onion, quartered * 2 cloves of garlic * 1 tablespoon extra virgin olive oil * 1 teaspoon salt * 1 teaspoon ground black pepper * 1⁄4 cup cilantro, freshly chopped * 1 lime, juiced
# Directions
* **Rehydrate Pasilla Peppers**: Place the dried pasilla peppers in a bowl and cover with hot water. Let them soak for about 20 minutes until they are softened. Remove from water, remove the stems and seeds, and roughly chop. * **Roast the** **Vegetables**: Preheat your oven to 400°F (200°C). Place the halved tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet. Drizzle with extra virgin olive oil and sprinkle with salt and ground black pepper. Roast in the oven for 20-25 minutes or until the vegetables are soft and slightly charred. * **Blend Salsa**: Remove the roasted garlic from its peel. Transfer the roasted tomatoes, onion, garlic, and rehydrated pasilla peppers to a blender or food processor. Add the chopped cilantro and lime juice. Blend until smooth. Taste the salsa and adjust the seasoning with more salt and ground black pepper as needed. * **Serve**: Transfer the salsa to a serving bowl. Serve immediately or refrigerate until ready to use.
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# Ingredients
* 4 large tomatoes, halved and seeded
* 2 dried pasilla peppers
* 1 small onion, quartered
* 2 cloves of garlic
* 1 tablespoon extra virgin olive oil
* 1 teaspoon salt
* 1 teaspoon ground black pepper
* 1⁄4 cup cilantro, freshly chopped
* 1 lime, juiced
# Directions
* **Rehydrate Pasilla Peppers**: Place the dried pasilla peppers in a bowl and cover with hot water. Let them soak for about 20 minutes until they are softened. Remove from water, remove the stems and seeds, and roughly chop.
* **Roast the** **Vegetables**: Preheat your oven to 400°F (200°C). Place the halved tomatoes, quartered onion, and unpeeled garlic cloves on a baking sheet. Drizzle with extra virgin olive oil and sprinkle with salt and ground black pepper. Roast in the oven for 20-25 minutes or until the vegetables are soft and slightly charred.
* **Blend Salsa**: Remove the roasted garlic from its peel. Transfer the roasted tomatoes, onion, garlic, and rehydrated pasilla peppers to a blender or food processor. Add the chopped cilantro and lime juice. Blend until smooth. Taste the salsa and adjust the seasoning with more salt and ground black pepper as needed.
* **Serve**: Transfer the salsa to a serving bowl. Serve immediately or refrigerate until ready to use.