Fire-Roasted Tomato Salsa

Name: Fire-Roasted Tomato Salsa
Ingredients: 2 pounds tomatoes (about 6 medium); 1 jalapeno pepper; 1/2 cup fresh cilantro leaves; 2 green onions, cut into 2-inch pieces; 4 garlic cloves, peeled; 1 chipotle pepper in adobo sauce; 1 can (4 ounces) chopped green chilies; 2 tablespoons lime juice; 1 tablespoon olive oil; 1/4 teaspoon salt; Tortilla chips

11 ingredients

4 steps

Ingredients

2 pounds tomatoes (about 6 medium)
1 jalapeno pepper
1/2 cup fresh cilantro leaves
2 green onions, cut into 2-inch pieces
4 garlic cloves, peeled
1 chipotle pepper in adobo sauce
1 can (4 ounces) chopped green chilies
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
Tortilla chips

Directions

1

Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes.
2

Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside.
3

Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended.
4

Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.