Chipotle peppers and broiled tomatoes make for a bold, smoky challenge to standard salsa.




  • On a rimmed baking sheet, broil the tomatoes 3- to 4-inches from the heat for 8 to 10 minutes, turning once, until skins are lightly charred. Add oil and garlic; toss to coat. Broil about 5 minutes more or until garlic is soft and tomato skins are blackened. Cool in pan on a wire rack.

  • Transfer tomatoes, garlic and any juices to a food processor or blender. Add onion, chipotles, adobo sauce and vinegar. Puree until nearly smooth. Season to taste with salt.

To Store:

Transfer leftover salsa to an airtight container; cover. Store in the refrigerator for up to 1 week or in the freezer up to 3 months.

Nutrition Facts

45 calories; 2 g total fat; 0 mg cholesterol; 80 mg sodium. 5 g carbohydrates; 1 g protein;