Easy Homemade Roasted Chipotle Salsa
This salsa has a good balance of smoky heat without being overwhelming. The broiler does most of the work - you just need to watch that the tomato skins get properly charred.
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.
Did you make this recipe?Let me know how you liked it below!