Chipotle Tomato Salsa

  • Level: Easy
  • Total: 1 hr 10 min
  • Active: 20 min
  • Yield: about 3 cups
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1 pound plum tomatoes (4 to 5), cored

1 large white onion, sliced 1/2 inch thick

5 cloves garlic, unpeeled

1 canned chipotle chile pepper in adobo

1 teaspoon apple cider vinegar

Kosher salt


  1. Preheat the broiler. Arrange the tomatoes, onion and garlic close together on a rimmed baking sheet. Broil, turning occasionally, until the tomatoes burst and all the vegetables are softened and charred, about 15 minutes. Let cool 5 minutes.
  2. Peel the garlic, then transfer to a blender along with the remaining broiled vegetables. Add 1/2 chipotle chile, the vinegar, 1 1/2 teaspoons salt and 1/2 cup water; puree until smooth. For more heat, add the remaining 1/2 chipotle and puree. If the salsa is too thick, add a splash of water. Let sit 30 minutes to let the flavors develop. Season with salt.
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