Roasted Tomato Chipotle Salsa

Smoky and spicy!

(Makes 2.5 to 3 cups)

  • 1 1/2 lb. plum tomatoes, cored and halved
  • 2 cloves garlic
  • 1 thinly sliced medium red onion
  • 1 cut up red bell pepper
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoons fresh ground pepper
  • 2 canned chipotles in adobo sauce *1 for medium hot, 3 for VERY hot
  • 1/2 cup coarsely chopped cilantro
  • 1/4 cup fresh lime juice
  • Corn Tortilla chips for serving

Preheat broiler. Toss tomatoes, garlic, onion, bell pepper, salt and pepper with oil. On a broiler-proof sheet pan, broil until charred in spots. Approximately. 15 to 20 minutes. Let cool.

Transfer to food processor. Add chipotle peppers, cilantro and lime juice. Pulse until combined but still chunky.

I think I saw this recipe in an Everyday Food many years ago. It’s still yummy!

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