Roasted Chipotle Salsa

1. 1

   Place a comal or a cast-iron skillet over medium-high heat; do not oil.

2. 2

   Place garlic, onion, and tomato (all with their skins) in pan and roast, turning, as needed, with tongs, until blistered and charred all over.

3. 3

   Let vegetables cool slightly, then peel off skins.

4. 4

   In a blender, combine vegetables with chipotle chile and cilantro leaves.

5. 5

   Whirl until coarsely pureed.

6. 6

   (If using a mortar and pestle, finely chop cilantro leaves with cooked, peeled onion and garlic.

7. 7

   Mash tomatoes and chipotle in mortar, then stir in chopped vegetables and cilantro).

8. 8

   Squeeze lime juice into salsa, then stir in oil.

9. 9

   Taste, season with salt, and serve.

10. 10

    Can be made ahead, covered, and refrigerated up to 3 days.

No additional tips available.