Ingredients (~6 servings)
- 1 lb Roma tomatoes, halved
- 1/2 medium white onion, sliced into 1/2 inch slices
- 1/2 medium red onion, sliced into 1/2 inch slices
- 2 cloves garlic, unpeeled
- 1 chipotle pepper in adobo
- 1/2 tsp adobo sauce
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup fresh cilantro
- 1/2 medium lime, juiced
Char the Vegetables Under the Broiler
Move your oven rack to the top portion of your oven and preheat to broil.
Place the 1 lb of tomato halves skin side up, both onion slices, and 2 garlic cloves onto a rimmed metal sheet pan.
Slide the pan under the broiler and cook for ~6-8 minutes or until the skin on the tomatoes has blackened and blistered.
The onions should have some char on the edges too; the garlic will soften but won’t show much color change.
Blend Everything Together
Allow to cool until the 2 garlic cloves are safe to handle, then peel off their papery skin.
Add the tomatoes, onions, peeled garlic, 1 chipotle pepper, 1/2 tsp adobo sauce, 1/2 tsp salt, 1/4 tsp pepper, 1/4 cup cilantro, and lime juice to a food processor.
Secure the lid and pulse until you’ve reached your desired consistency.
I like mine with some texture – not completely smooth but not chunky either.
Taste and add more salt if needed; then either serve immediately or cover and refrigerate until you’re ready to serve.
The flavors get better after sitting for ~30 minutes.
Easy Homemade Roasted Chipotle Salsa
Ingredients
Ingredients (~6 servings)
- 1 lb Roma tomatoes halved
- 1/2 medium white onion sliced into 1/2 inch slices
- 1/2 medium red onion sliced into 1/2 inch slices
- 2 cloves garlic unpeeled
- 1 chipotle pepper in adobo
- 1/2 tsp adobo sauce
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/4 cup fresh cilantro
- 1/2 medium lime juiced
Instructions
- Move oven rack to top position and preheat broiler.
- Place 1 lb halved Roma tomatoes skin side up, 1/2 medium white onion sliced, 1/2 medium red onion sliced, and 2 unpeeled garlic cloves on a rimmed metal sheet pan.
- Broil for 6-8 minutes until tomato skins are blackened and blistered and onions are charred at edges.
- Cool until garlic is safe to handle, then peel garlic cloves.
- Add charred tomatoes, onions, peeled garlic, 1 chipotle pepper in adobo, 1/2 tsp adobo sauce, 1/2 tsp kosher salt, 1/4 tsp black pepper, 1/4 cup fresh cilantro, and juice of 1/2 medium lime to food processor.
- Pulse until desired consistency is reached.
- Taste and adjust salt if needed.
- Refrigerate for 30 minutes before serving for best flavor.
