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Roasted Tomato-Chipotle Salsa

By Ivy Stark and Joanna Pruess

3.8

(1)

Recipe information

  • Yield

    about 1 quart

Ingredients

10 medium tomatoes
6 cloves garlic
1 medium white onion, sliced
2 to 4 canned chipotles en adobo
1/4 cup red wine vinegar
Kosher or fine sea salt

Preparation

  1. Step 1

    1. Preheat the oven to 350°F.

    Step 2

    2. On a sheet pan, roast the tomatoes, garlic, and onion until tender and lightly browned, about 15 minutes. Transfer them along with the chiles and vinegar to the jar of an electric blender and purée until smooth.

    Step 3

    3. Pour the mixture into a medium-size saucepan and gently simmer for about 20 minutes; season to taste with salt and reserve.

Reprinted with permission from Dos Caminos: Mexican Street Food by Ivy Stark with Joanna Pruess, © 2011 Skyhorse Publishing
TagsSalsaCondimentMexicanLatin AmericanTomatoVegetableGarlicRoot VegetableOnionChipotleChileSideNut FreeDairy FreeGluten FreeVegetarianVeganEasyRoastSimmerCookbooks
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