Ingredients for Fire Roasted Tomato Chipotle Salsa
- Olive Oil
- 1 medium yellow onion, thinly sliced
- Roma Tomatoes
- Roasted Garlic
- Fresh Cilantro Leaves
- Chipotle Chiles In Adobo
- Red Wine Vinegar
- 1 teaspoon salt
- 1/2 teaspoon sugar
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How to Make Fire Roasted Tomato Chipotle Salsa
- Heat 1 tablespoon of olive oil in a sauté pan over medium heat until lightly smoking.
- Add 1 medium yellow onion, thinly sliced, and sauté until caramelized, about 10-12 minutes. Stir occasionally.
- While the onions cook, roast 1 pound of Roma tomatoes directly over a gas flame, or under a broiler, until blackened on all sides. Alternatively, you can roast them in a 400°F (200°C) oven for 20-25 minutes.
- Transfer the caramelized onions, half of the roasted tomatoes (about 8 ounces), and 2 cloves of garlic to a food processor. Pulse until finely chopped but not pureed.
- Add 1/2 cup chopped fresh cilantro and 1-2 chipotle peppers in adobo sauce (adjust to taste), finely chopped, and pulse again to combine.
- Peel, seed, and chop the remaining roasted tomatoes. Add them to a medium bowl along with the food processor mixture.
- Stir in the remaining 1 tablespoon olive oil, 2 tablespoons red wine vinegar, 1 teaspoon salt, and 1/2 teaspoon sugar. Gently mix to combine.
- Taste and adjust seasonings as needed. Serve chilled or at room temperature with tortilla chips, red meat, or chicken.
Nutrition Information (Approximate per serving)
Sodium
293 g
Sugar
122g
Fat
48g
Carbs
16g
