Smoky Chipotle Salsa
Author: April | Food n' Focus
  • 1½ pounds plum tomatoes, cored and halved
  • 1 thinly sliced medium onion
  • 2 tablespoons canola oil
  • 1½ teaspoons coarse salt
  • ¼ cup fresh lime juice
  • ¼ teaspoon ground pepper
  • 1 to 2 canned chipotles in adobo sauce
  • ½ cup coarsely chopped fresh cilantro
  1. Preheat broiler. On a broiler-proof sheet pan, toss tomatoes with onion, oil, salt, and pepper. Broil until charred in spots, 15 to 20 minutes; cool. Transfer contents of sheet pan to a food processor; add chipotles, cilantro, and lime juice. Pulse until combined but still chunky.
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