TOMATO CHILE SALSA

Tomato Chile Salsa image

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

Olive oil for greasing
1 1/2 lb plum tomatoes (about 6 large)
1 medium onion, chopped
1 tablespoon chopped canned chipotle chiles in adobo plus 2 teaspoons sauce from can
1 (2 1/2-inch) fresh jalapeño, seeded and remainder chopped (1 tablespoon)
1 tablespoon fresh lime juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh cilantro
Accompaniment: tortilla chips

Steps:

Preheat broiler.
Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.
Cool to room temperature, about 30 minutes.
Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
Transfer to a bowl and stir in cilantro. Season with salt.