Roasted tomatoes, garlic, jalapeno, and onions accompanied by pan toasted new mexico chiles. DELICIOUS!
It reminds me of authentic salsa you get from a small mexican restaurant served along carne asada tacos, carnitas, and the best homemade tortilla chips! The New Mexico peppers are what makes this salsa. You cannot skip that part. MMM now I’m getting hungry!
Let’s get started!
New Mexico Chile Salsa
Restaurant style new mexico chile salsa
Servings: 16 servings
Ingredients
- 4 dried new mexico chile pods
- 1 white or yellow onion, cut into chunks
- 3 roma tomatoes
- 1 jalapeno pepper, sliced and deseeded
- 4 cloves garlic, peeled
- salt and pepper to taste
Instructions
- Preheat the oven to 450°.
- In a skillet over med-high heat, toast the new mexico chile pods for a few minutes on each side until they being to slightly char.
- Remove from the pan and soak in a bowl of water for 30 minutes. Remove the them and dump out the seeds. (you don't have to get them all)
- Place the tomatoes, onion, jalapeno, and garlic on a baking sheet. Roast for 20 minutes.
- Now put all the ingredients in a blender.
- Puree until smooth. Pour into a serving dish and refrigerate. Serve when cooled.
- ENJOY!
