Roasted Tomato and Chipotle Salsa

1. 1

   Preheat the broiler.

2. 2

   Put peppers into the hot water; cover, and let stand until soft, about 15 minutes.

3. 3

   Discard stems.

4. 4

   Put tomatoes onto a baking sheet.

5. 5

   Broil tomatoes, turning once, until blackened, about 4 minutes per side.

6. 6

   Puree peppers, tomatoes, onion, and cilantro in a food processor until smooth.

7. 7

   With the machine running, pour in the oil in a slow, steady stream.

8. 8

   Season with salt.

9. 9

   The salsa can be refrigerated in an airtight container up to 5 days.

10. 10

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.