Made with our Calivirgin Hot Virgin Jalapeño Olive Oil
Yields: 2 ½ cups | Prep Time: 25 min | Total Time: 55 min
- INGREDIENTS
- INSTRUCTIONS
- 2–3 tablespoons Calivirgin Hot Virgin Jalapeño Olive Oil
- 6 roma tomatoes, halved
- 1 onion, sliced thin
- 6 garlic cloves
- 1–2 jalapenos, halved
- 1 hatch chili (can be swapped for poblano pepper, mild chili or red bell pepper)
- 2 teaspoons cumin
- 1 ¼ teaspoon salt
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- ½–¾ cup water or broth
- 1–2 teaspoons Calivinegar Prosecco White Wine Vinegar
- Handful cilantro
- Preheat oven to 425°F
- Drizzle Calivirgin Hot Virgin Jalapeño Olive Oil on the bottom of a sheet pan, coating it well.
- Place roasting ingredients: tomatoes chilies, onion, garlic in a single layer. Roast in the oven until tender and caramelized, about 25 minutes. Let cool.
- Scoop the roasted veggies into a blender. Add ½ cup water to the sheet pan and scrape up all those browned bits and pour this into the blender. Add the spices, salt and cilantro. Blend until your desired consistency.
- Add a teaspoon of Calivinegar Prosecco White Wine Vinegar, or more to taste.
- Use immediately on your enchiladas!
Jalapeño Olive Oil
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