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Roasted Tomato-Chipotle Salsa

10

Chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.

  • Prep:
  • Total Time:
  • Yield: Makes 2 1/2 to 3 cups

Source: Everyday Food, May 2004

Ingredients

  • 1 1/2 pounds plum tomatoes, cored and halved
  • 1 thinly sliced medium onion
  • 2 tablespoons canola oil
  • 1 1/2 teaspoons coarse salt
  • 1/4 teaspoon ground pepper
  • 1 to 2 canned chipotles in adobo sauce
  • 1/2 cup coarsely chopped fresh cilantro
  • 1/4 cup fresh lime juice
  • Tortilla chips, for serving

Directions

  1. Preheat broiler. On a broiler-proof sheet pan, toss tomatoes with onion, oil, salt, and pepper. Broil until charred in spots, 15 to 20 minutes; cool.

  2. Transfer contents of sheet pan to a food processor; add chipotles, cilantro, and lime juice. Pulse until combined but still chunky.

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