Use your favorite chile variety to make this recipe your own. If you like a spicier salsa, save the chile seeds and add to the final product until your hit the heat you’re looking for. Serve with tortilla chips that earn Guiding Stars or with your favorite southwestern recipes.
Ingredients
- 2 chiles
- 2 medium shallots, peeled
- 6 cloves garlic, unpeeled
- 1 pound cherry tomatoes
- 2 teaspoons sherry vinegar (red wine vinegar works well here too)
- 2 teaspoons freshly squeezed lime juice, plus more to taste
- 1/8 teaspoon kosher salt
- 1/4 cup water, plus more for thinning
Directions
- Set a rack in the oven as close as possible to the broiler. Preheat broiler on high.
- Place chiles, shallots, garlic and cherry tomatoes on a rimmed baking sheet. Broiled the vegetables until blackened all over. Take the pan out occasionally and flip the vegetables to ensure even blackening.
- Take the pan from the broiler and set aside the chiles and garlic. Place remaining vegetables in a food processor and let cool. Once the chiles and garlic are cool enough to handle, remove stems, skin and seeds and add the food processor with the rest of the vegetables.
- Once cooled, pulse the vegetables a few times, then add sherry vinegar, lime juice, kosher salt and water. Continue pulsing until everything is well combined. The mixture should be chunky.
Nutrition Facts
8 servings per container
Serving Size 90 g
| Amount per serving | ||
|---|---|---|
| Calories | 25 | |
| % Daily Value* | ||
| Total Fat 0g | 0% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Polyunsaturated Fat 0g | ||
| Monounsaturated Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 50mg | 2% | |
| Total Carbohydrate 6g | 2% | |
| Dietary Fiber 1g | 4% | |
| Total Sugars 3g | ||
| Includes 0g Added Sugars | 0% | |
| Sugar Alcohol 0g | ||
| Other Carbohydrate 2g | ||
| Protein 1g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 15.3mg | 2% | |
| Iron 0.4mg | 0% | |
| Potassium 215mg | 4% | |
| Vitamin A 29mcg | 4% | |
| Vitamin C 25.8mg | 30% | |
| Vitamin E 0.4mg | 0% | |
| Vitamin K 6.2mcg | 6% | |
| Thiamin 0.1mg | 8% | |
| Riboflavin 0mg | 0% | |
| Niacin 0.7mg | 6% | |
| Vitamin B6 0.2mg | 10% | |
| Folate 14.5mcg | 4% | |
| Vitamin B12 0mcg | 0% | |
| Biotin 2.3mcg | 6% | |
| Chloride 36.7mg | 2% | |
| Pantothenate 0.1mg | 0% | |
| Phosphorus 27.9mg | 2% | |
| Iodine 0.1mcg | 0% | |
| Magnesium 11.6mg | 2% | |
| Zinc 0.2mg | 0% | |
| Selenium 0.5mcg | 0% | |
| Copper 0.1mg | 10% | |
| Manganese 0.2mg | 8% | |
| Chromium 0.4mcg | 0% | |
| Molybdenum 3.9mcg | 8% | |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Tomatoes, Red Chili Pepper, Shallots, Water, Garlic, Lime Juice, Cooking Sherry (sherry Wine, Salt, Potassium Sorbate (preservative), Sodium Metabisulfite (preservative)), Salt.
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