Roasted Tomato and Chipotle Salsa

The silky texture of this pureed sauce belies the kick of its chipotle and cascabel peppers, which are similar in heat to cayenne.

  • Yield: Makes about 3 1/2 cups

Source: Martha Stewart Living, July 2006


  • 3 dried chipotle peppers (see the Guide)
  • 2 dried cascabel peppers (see the Guide)
  • 2 cups boiling-hot water
  • 4 medium tomatoes, halved
  • 1/2 small white onion, coarsely chopped
  • 1/4 cup loosely packed fresh cilantro
  • 1 cup soybean oil
  • 1 teaspoon coarse salt


  1. Preheat broiler. Put peppers into the hot water; cover, and let stand until soft, about 15 minutes. Discard stems.

  2. Put tomatoes onto a baking sheet. Broil tomatoes, turning once, until blackened, about 4 minutes per side.

  3. Puree peppers, tomatoes, onion, and cilantro in a food processor until smooth. With machine running, pour in oil in a slow, steady stream. Season with salt. Serve warm or at room temperature.

Cook's Notes

Salsa can be refrigerated in an airtight container up to 5 days.


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