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



Ingredient Checklist


Instructions Checklist
  • 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 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 0 mg cholesterol; 80 mg sodium. 157 mg potassium; 5 g carbohydrates; 1 g fiber; 2 g sugar; 1 g protein; 0 g trans fatty acid; 398 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 15 mg calcium; 0 mg iron;