Roasted Tomato and Chipotle Salsa
Ingredients
6 plum tomatoes, roasted
1 small onion, peeled, quartered, roasted
4 cloves garlic, roasted
2-4 canned chipotle chiles, depending on heat tolerance level
1 teaspoon cumin seeds, toasted and ground
1 bay leaf
1 teaspoon oregano, fresh chopped or dry
1/4 teaspoon ground cinnamon
1/4 teaspoon ground all spice
1/4 teaspoon fresh ground black pepper
salt to taste
Pre-heat oven to 400 degrees F.
On a sheet pan (cookie sheet) place tomatoes, onions and garlic and then into the oven for approximately 15 minutes until ingredients are soft and lightly browned. Combine tomato, onion and garlic with all the other ingredients in a blender and puree until smooth. Pour contents of the blender into a medium sauce pot and over medium heat bring liquid to a simmer. Simmer for 10 minutes. Reserve warm.
Low-Carb Mexican Cuisine, Chef Scott Linquist Shares Mexican Recipes That Are Low In Carbs - CBS News
This recipe is courtesy of The LowCarbRecipeBox
http://health.groups.yahoo.com/group/LowCarbRecipeBox/
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