In the kitchen with @contadina whipping up Roasted Chicken with Tomato Chili Relish. Contadina Diced Roma Tomatoes are my go-to because they are always in season and always right for the moment. They are the perfect complement to every meal. And how do you know that they are that good....the dish is Emmy approved!! #Ad #Contadina #CookWithContadina Ingredients: Olive oil Kosher salt Freshly ground black pepper 2 fresh bay leaves 1 small onion 4-6 pound whole chicken, cleaned Tomato Chili Relish: 1 1/4 neutral oil (e.g.canola) 1/2 c torn dried guajillo chiles 1/2 c torn dried pasilla ancho chiles 2 tbl. Granulated sugar 3 tsp. Kosher salt 1 tsp. Sweet paprika 1 tbl. Finely grated ginger 1 c thinly sliced shallots 1/3 c thinly sliced fresh garlic 14.5 oz. can of Contadina petite diced tomatoes, drained Finely chopped parsley * sub both guajillo chiles and pasilla chiles for a 1/4 c of chili flakes total Directions: Using disposable gloves, clean the chilies. Using kitchen shears, slice the stem off each chili and shake out any loose seeds. Once all of the chilies have been cleaned, add them to a spice grinder or a vita mix. Post until the chilies resemble red pepper flakes, small and coarse in size. 1/3 cup ground. Pour the chilies into a heatproof bowl. To the bowl add the sugar, salt, paprika and ginger and mix to combine. Set aside. And a medium sauce pot combined the neutral oil and shallots. Turn the heat to medium high and cook, stirring occasionally until the shallots are light golden brown, about five minutes. Strain the shallots, reserving the oil. Place the oil back in the pot and set over medium high heat, then add the garlic. Cook, stirring occasionally until the garlic is light golden brown, about two minutes. Strain the garlic and reserve the oil. Set aside the fried garlic and shallots on a paper towel lined tray to crisp. Pour the tomato mixture over the dried chili mixture and mix to combine. Set aside to cool completely, 45 minutes.