Charred Salsa

1 lb. fresh ripe tomatoes (about 3 medium)
1 unpeeled medium clove garlic
1/2 medium chipotle from a can of chipotle chiles in adobo sauce
Kosher salt
1 Tbs. extra-virgin olive oil
2 Tbs. finely chopped fresh cilantro
1-1/2 tsp. fresh lime juice


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Charred Tomato Salsa
Charred Tomato Salsa
by Maryellen Driscoll
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This salsa is great on Fresh Corn Fritters, as well as on grilled steak or chicken tacos. It?ll keep in the fridge for up to 1 week.Yields about 3/4 cup.
Make-Ahead Quick Vegetarian
ingredient discovery
Ingredients tomatoes garlic chipotle chiles in adobo sauce more
kosher salt olive oil cilantro limes
1 lb. fresh ripe tomatoes (about 3 medium)
1 unpeeled medium clove garlic
1/2 medium chipotle from a can of chipotle chiles in adobo sauce
Kosher salt
1 Tbs. extra-virgin olive oil
2 Tbs. finely chopped fresh cilantro
1-1/2 tsp. fresh lime juice

Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.

In a blender, briefly pur?e the tomatoes and their juices, the garlic, chipotle chile, and 1/2 tsp. salt?it needn?t be perfectly smooth.

In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the pur?ed tomato mixture sizzles when added, pour in the remaining pur?e. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.