Broiling tomatoes and onions concentrates their flavor in this spicy salsa that's good any time of the year.
Salsa keeps, covered and chilled, up to 3 days. Do not add cilantro until ready to serve. Bring to room temperature before serving.
Recipe information
Total Time
1 1/4 hr
Yield
Makes about 2 1/2 cups
Ingredients
Preparation
Step 1
Preheat broiler.
Step 2
Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.
Step 3
Cool to room temperature, about 30 minutes.
Step 4
Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
Step 5
Transfer to a bowl and stir in cilantro. Season with salt.
