Griddled Tomato-Chipotle Salsa

1. 1

   Place a large cast-iron skillet over high heat for about 3 minutes, or until smoking.

2. 2

   Add the tomatoes to the skillet and char on both sides until black and somewhat soft, about 8 to 10 minutes.

3. 3

   Remove from the skillet and set aside.

4. 4

   Reduce the heat to medium, and after two minutes, pour the olive oil into the skillet.

5. 5

   Immediately add the onions, jalapenos, and garlic and saute for about 3 minutes, stirring occasionally, until the vegetables are soft.

6. 6

   Transfer the onion mixture to a food processor with the griddled tomatoes.

7. 7

   Process until all the ingredients are well blended.

8. 8

   Transfer to a mixing bowl, add the chile puree, cilantro, lime juice, and salt, and stir well to combine.

9. 9

   Serve at room temperature.

10. 10

    Keeps for up to 1 week, refrigerated.

* Per serving · 4 servings · Values may vary.

No additional tips available.