ROASTED TOMATO-CHIPOTLE SALSA

Roasted Tomato-Chipotle Salsa image

Provided by Martha Stewart

Time 30m

Yield Makes 2 1/2 to 3 cups

Number Of Ingredients 9

1 1/2 pounds plum tomatoes, cored and halved
1 thinly sliced medium onion
2 tablespoons canola oil
1 1/2 teaspoons coarse salt
1/4 teaspoon ground pepper
1 to 2 canned chipotles in adobo sauce
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh lime juice
Tortilla chips, for serving

Steps:

Preheat broiler. On a broiler-proof sheet pan, toss tomatoes with onion, oil, salt, and pepper. Broil until charred in spots, 15 to 20 minutes; cool.
Transfer contents of sheet pan to a food processor; add chipotles, cilantro, and lime juice. Pulse until combined but still chunky.

Nutrition Facts : Calories 11 g, Fat 1 g

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