Griddled Tomato-Chipotle Salsa

Directions

1. 1
   Place a large cast-iron skillet over high heat for about 3 minutes, or until smoking.
2. 2
   Add the tomatoes to the skillet and char on both sides until black and somewhat soft, about 8 to 10 minutes.
3. 3
   Remove from the skillet and set aside.
4. 4
   Reduce the heat to medium, and after two minutes, pour the olive oil into the skillet.
5. 5
   Immediately add the onions, jalapenos, and garlic and saute for about 3 minutes, stirring occasionally, until the vegetables are soft.
6. 6
   Transfer the onion mixture to a food processor with the griddled tomatoes.
7. 7
   Process until all the ingredients are well blended.
8. 8
   Transfer to a mixing bowl, add the chile puree, cilantro, lime juice, and salt, and stir well to combine.
9. 9
   Serve at room temperature.
10. 10
    Keeps for up to 1 week, refrigerated.