Roasted Vegetable Chipotle Salsa

A deep red sauce with smoky undertones. The charred tomatoes provide a sweetness that coats the palate before the chili heat kicks in.

• Prep: 10 min
• Cook: 15 min
• Difficulty: Easy
• Calories: 83
• Protein: 2 g
• Carbs: 9 g
• Fat: 4 g

Ingredients

• 4 pc Round tomato ( whole )
• 0.5 pc Red onion ( peeled )
• 2 pc Garlic ( unpeeled )
• 2 tbsp Lime juice
• 1 tbsp Sunflower oil
• 1 pinch Gray sea salt
• 0.5 pc Fresh cilantro ( chopped )
• 1 pc Chipotle peppers in adobo sauce ( chopped with some sauce )

Instructions

1. Roast the vegetables

   Place tomatoes, onion, and garlic on a tray. Broil until the skins blacken and blister significantly; this char provides the smoky flavor.

2. Blend the base

   Put the roasted vegetables in a blender with the chipotle pepper. Pulse in short bursts. You don't want a smooth purée, but a texture with some character.

3. Emulsify and season

   Add lime juice, oil, and salt. Blend one last time. The sauce should coat the back of a spoon while remaining grainy.

Chef's tips

• Do not remove the charred tomato skins; they provide the sauce's character.
• If the salsa is too aggressive, a pinch of brown sugar will mellow the chili's heat.

Storage

Keeps for 5 days in the refrigerator in a sealed glass jar. Flavors are best after 24 hours of resting.