Fire Roasted Tomato, Raisin, and Cocoa Nib Salsa

Smokey, rich deep flavor - something differenct for the salsa world.
  • Yields 1 quart
  • Details

    • Serving Size: 1/4 cup


    • 1 cup California raisins
    • 2 14 1/2 oz cans fire roasted tomato chunks,drained
    • 1 cup toasted pepitas (shelled pumpkin seeds)
    • 2 tablespoons cocoa nibs, crushed
    • 1-2 ancho chiles, toasted then soaked in water for 15 minutes, sliced
    • 1 teaspoon olive oil
    • 1/2 cup diced red onion
    • 1 teaspoon lime juice
    • 1 teaspoon apple cider vinegar
    • salt to taste
    • pepper to taste


    Heat olive oil in a small saute pan and add sliced chili, cook stirring until fragrant. Add raisins and cook for 2-5 minutes stirring, until raisins are soft and shiny, remove from heat and let cool. Mix tomatoes, pepitas, cocoa nibs, onion, raisin and chili mixture, lime juice, vinegar and salt and pepper to taste.

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