Roasted Chipotle Salsa

Directions

1. 1
   Place a comal or a cast-iron skillet over medium-high heat; do not oil.
2. 2
   Place garlic, onion, and tomato (all with their skins) in pan and roast, turning, as needed, with tongs, until blistered and charred all over.
3. 3
   Let vegetables cool slightly, then peel off skins.
4. 4
   In a blender, combine vegetables with chipotle chile and cilantro leaves.
5. 5
   Whirl until coarsely pureed.
6. 6
   (If using a mortar and pestle, finely chop cilantro leaves with cooked, peeled onion and garlic.
7. 7
   Mash tomatoes and chipotle in mortar, then stir in chopped vegetables and cilantro).
8. 8
   Squeeze lime juice into salsa, then stir in oil.
9. 9
   Taste, season with salt, and serve.
10. 10
    Can be made ahead, covered, and refrigerated up to 3 days.