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Home -> On the Side -> Salsas
Recipe submitted by submitter
Ingredients (view qty in metric system instead)
5 roma tomatoes 3/4 cup water 1 small red bell pepper, seeded and diced 1 stalk celery, diced 2 red fresno chiles or green jalapeños, seeded and minced 1 clove large garlic, peeled and minced 10 bay leaves 1 sprig fresh thyme 4 teaspoons hot sauce 1/8 teaspoon salt 1/4 cup olive oil 1/2 pound eggplant, peeled and diced 3 scallions, chopped 1 teaspoon minced fresh thyme 1 tablespoon olive oil
Directions
Cut tomatoes in half lengthwise. Place in a dry skillet and cook over medium-high heat, stirring occasionally, until soft and fragrant, about 15 minutes. Cool slightly, dice and set aside.
Combine water, bell pepper, celery, chiles, garlic, bay leaves, thyme sprig, hot sauce and salt in a medium saucepan. Cook, uncovered, over medium-high heat about 10 minutes, or until water evaporates. Remove from heat, discard bay leaves and thyme, transfer to mixing bowl and set aside to cool.
Heat ¼ cup olive oil in a large skillet and sauté eggplant over medium heat until tender, 5 to 6 minutes. Add to chile mixture. Stir in tomatoes, scallions, minced thyme and 1 tablespoon olive oil; mix well. Serve with tortilla chips or as a condiment.
Serving Size: 16
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