Roasted Tomato–chipotle Salsa
15m prep 10m cook 25m ready
About 4 cups Tomatoes take on a deeper flavor when roasted. This salsa is particularly good with grilled chicken, fish, or lamb and with tacos or enchiladas. Prepare a medium-low grill fire, or position an oven rack as close to the heat as possible. Preheat the broiler.
Ingredients
- 6 medium tomatoes, halved
- 1 small onion, finely chopped, rinsed, and drained
- ¼ cup coarsely chopped cilantro
- 3 tablespoons lime juice, or to taste
- 2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 canned chipotle pepper in adobo sauce, finely chopped, or to taste
- 1 teaspoon ground cumin
- Salt to taste
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 6 medium tomatoes, halved
- 1 small onion, finely chopped, rinsed, and drained
- ¼ cup coarsely chopped cilantro
- 3 tablespoons lime juice, or to taste
- 2 tablespoons olive oil
- 2 garlic cloves, finely chopped
- 1 canned chipotle pepper in adobo sauce, finely chopped, or to taste
- 1 teaspoon ground cumin
- Salt to taste
Let's Cook
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Step 1.
Place on the grill or a foil-lined rimmed baking sheet: 6 medium tomatoes, halved
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Step 2.
Grill or broil, turning as needed, until the skins are blackened in spots and slightly softened, about 5 minutes on each side on the grill, slightly less time under the broiler. When cool enough to handle, peel and coarsely chop the tomatoes. Put them in a medium bowl and stir in: 1 small onion, finely chopped, rinsed, and drained; ¼ cup coarsely chopped cilantro; 3 tablespoons lime juice, or to taste; 2 tablespoons olive oil; 2 garlic cloves, finely chopped; 1 canned chipotle pepper in adobo sauce, finely chopped, or to taste; 1 teaspoon ground cumin; Salt to taste
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Step 3.
Serve immediately or store, refrigerated, for up to 1 week.
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