ROASTED TOMATO–CHIPOTLE SALSA
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.
Place on the grill or a foil-lined rimmed baking sheet:
- 6 medium tomatoes, halved
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
Serve immediately or store, refrigerated, for up to 1 week.