Tomato Chile Salsa

Name: Tomato Chile Salsa
Ingredients: Olive oil for greasing; 1 1/2 lb plum tomatoes (about 6 large); 1 medium onion, chopped; 1 tablespoon chopped canned chipotle chiles in adobo plus 2 teaspoons sauce from can; 1 (2 1/2-inch) fresh jalapeno, seeded and remainder chopped (1 tablespoon); 1 tablespoon fresh lime juice; 3/4 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup chopped fresh cilantro; Accompaniment: tortilla chips

10 ingredients

5 steps

Ingredients

Olive oil for greasing
1 1/2 lb plum tomatoes (about 6 large)
1 medium onion, chopped
1 tablespoon chopped canned chipotle chiles in adobo plus 2 teaspoons sauce from can
1 (2 1/2-inch) fresh jalapeno, seeded and remainder chopped (1 tablespoon)
1 tablespoon fresh lime juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh cilantro
Accompaniment: tortilla chips

Directions

1

Preheat broiler.
2

Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.
3

Cool to room temperature, about 30 minutes.
4

Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeno, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
5

Transfer to a bowl and stir in cilantro. Season with salt.