Ingredients
2lbsRoma tomatoes,halved lengthwise
6garlic cloves,unpeeled
1chipotle chile in adobo sauce
1large white onion,peeled, cut into ½-inch rounds
1large jalapeño,cored, halved
1handfulfresh cilantro
1tbsplime juice,freshly-squeezed
1tspfine sea salt
½tspground cumin
Preparation
Preheat the broiler to high.
Arrange the tomatoes skin side up, garlic cloves, onion, and jalapeño skin side up in an even layer on a large baking sheet.
Broil for 6 to 8 minutes, or until the tomatoes and jalapeños have blistered and blackened thoroughly on top. Remove the pan from the oven, then peel and discard the skin from the garlic cloves.
Transfer the tomatoes, garlic, onion, and jalapeño to the bowl of a food processor or blender.
Add in the cilantro, lime juice, sea salt, and ground cumin, then puree the salsa until it’s smooth while it’s warm.
Taste, and season with extra salt or lime juice, if needed.
Serve with chips, and enjoy!
