Ancho Pasilla Roasted Vegetable Salsa
Enhance a simple roasted salsa by adding HERDEZ® Ancho & Pasilla Pepper Paste. Serve with chips as a dipping salsa or use as a topping on grilled seafood, chicken or steak.
6
5 minutes
10 minutes
15 minutes
Ingredients
- 3 Roma tomatoes, halved lengthwise
- ½ medium onion, peeled and cut into chunks
- 1 zucchini, halved
- 1 Poblano pepper, halved and deseeded
- 4 cloves garlic, peeled
- 1 ear of corn, cut into kernels
- Salt to taste
- 2 ½ tablespoons olive oil
- 1 ½ tablespoon HERDEZ® Ancho & Pasilla Pepper Paste
- ¼ cup chopped cilantro
Directions
- In large bowl, toss vegetables with half of olive oil and salt to taste. Spread on sheet pan and broil 6 minutes, flipping halfway.
- Add all vegetables but zucchini to food processor and pulse to get chunky consistency.
- Dice the roasted zucchini into small pieces.
- In large bowl, whisk together remaining oil and HERDEZ® Ancho & Pasilla Pepper Paste. Stir in cilantro and chunky salsa from food processor. Mix well, fold in diced zucchini.
- Serve with chips or as topping for grilled proteins.