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Grilled Tomato-Chipotle Salsa




Source of Recipe


Southwestern Vegetarian


List of Ingredients




6 ripe tomatoes, cut in half
2 tablespoons olive oil
1 cup sliced onions
4 jalape�o chiles, seeded and sliced
4 garlic cloves, chopped
2 tablespoons chipotle chile puree
1/2 cup chopped fresh cilantro leaves
1/2 cup freshly squeezed lime juice
2 teaspoons salt



Recipe



Place a large cast-iron skillet over high heat for about 3 minutes, or until smoking. Add the tomatoes to the skillet and char on both sides until black and somewhat soft, about 8 to 10 minutes. Remove from the skillet and set aside. Reduce the heat to medium, and after two minutes, pour the olive oil into the skillet. Immediately add the onions, jalape�os, and garlic and saut� for about 3 minutes, stirring occasionally, until the vegetables are soft. Transfer the onion mixture to a food processor with the griddled tomatoes. Process until all the ingredients are well blended. Transfer to a mixing bowl, add the chile puree, cilantro, lime juice, and salt, and stir well to combine. Serve at room temperature. Keeps for up to 1 week, refrigerated.

Makes about 4 cups.