Paleo-Style Fire Roasted Salsa

1. 1

   Fill a small bowl with water and submerge chipotle chile pepper in the water until softened and rehydrated, 10 to 15 minutes. Remove chipotle pepper and set aside.

2. 2

   Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

3. 3

   Place tomatoes on the prepared baking sheet, and broil until the skins are charred, 13 to 15 minutes. Flip and char the other side for an additional 5 minutes.

4. 4

   Combine charred tomatoes, garlic, cilantro, white onion, jalapeno pepper, chipotle pepper, and lime juice in a food processor; puree until evenly blended.

* Per serving · 4 servings · Values may vary.

No additional tips available.