Roasted Vegetable Chipotle Salsa
25 min
total
4
people
83
calories per serving
Ingredients
4 people
- 4 pcRound tomato (whole)
- 0.5 pcRed onion (peeled)
- 2 pcGarlic (unpeeled)
- 2 tbspLime juice
- 1 tbspSunflower oil
- 1 pinchGray sea salt
- 0.5 pcFresh cilantro (chopped)
- 1 pcChipotle peppers in adobo sauce (chopped with some sauce)
Method
A deep red sauce with smoky undertones. The charred tomatoes provide a sweetness that coats the palate before the chili heat kicks in.
- 1
Place tomatoes, onion, and garlic on a tray. Broil until the skins blacken and blister significantly; this char provides the smoky flavor.
- 2
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
Add lime juice, oil, and salt. Blend one last time. The sauce should coat the back of a spoon while remaining grainy.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 5 days in the refrigerator in a sealed glass jar. Flavors are best after 24 hours of resting.
4.2
14 reviews
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