Tamarind Salsa

1. 1

   In a large heatproof measuring cup, soak the chipotles in 1 cup of very hot water until softened, about 20 minutes.

2. 2

   Remove the chipotles from the water and discard the stems; transfer the chipotles to a small bowl and toss with the oil.

3. 3

   Reserve half of the chipotle soaking liquid (about 1/2 cup).

4. 4

   Preheat the broiler.

5. 5

   On a large rimmed baking sheet, arrange the tomatoes, onion and garlic.

6. 6

   Broil 6 inches from the heat until the vegetables are nicely charred, about 12 minutes.

7. 7

   During the last 2 minutes of broiling, add the chipotles to the baking sheet.

8. 8

   Scrape the roasted vegetables and any accumulated pan juices into a blender.

9. 9

   Add the reserved soaking liquid, tamarind puree and salt, and puree until smooth.

No additional tips available.