Ingredients:

  • 1.5 lbs Roma tomatoes, halved lengthwise
  • 1 medium white onion, cut into thick wedges
  • 4 whole garlic cloves, peeled
  • 1 tbsp neutral oil
  • 2 tbsp chipotle peppers in adobo sauce, minced
  • 1 tsp adobo sauce
  • 1/2 cup fresh cilantro, stems removed
  • 2 tbsp fresh lime juice
  • 1 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Preheat the broiler to high. Arrange halved tomatoes (cut side up), onion wedges, and garlic cloves on a sheet pan. Drizzle with neutral oil and a pinch of salt. Position the pan 4–6 inches from the heat element and broil for 5–8 minutes until tomato skins are blistered and mahogany-colored and onions have charred edges.
  2. Transfer the roasted tomatoes, onions, and garlic into a food processor. Add the minced chipotle peppers, adobo sauce, lime juice, salt, and black pepper. Pulse in short bursts until combined but still retaining small, visible chunks of roasted vegetable.
  3. Add the fresh cilantro and pulse 2–3 more times to incorporate. Taste and adjust salt or lime juice as needed. Let the salsa rest for 10 minutes at room temperature to allow the smoky flavors to meld.