Griddled Tomato-Chipotle Salsa
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
6 ripe tomatoes, cut in half
2 Tbsp. olive oil
1 cup sliced onions
5 jalapeno chiles, seeded and sliced
5 garlic cloves, chopped
2 Tbsp. chipotle chile puree
1/2 cup chopped fresh cilantro leaves
1/2 cup freshly squeezed lime juice
2 tsp. salt
Instructions:
Place a large cast-iron skillet over high heat for about 3 minutes or until is smoking. Add the tomatoes and char them on both sides until black and somewhat softened, about 8-10 minutes. Remove them from the skillet and set aside.
Reduce the heat to medium and after about 2 minutes pour in the olive oil. Add the onions and saute for about 3 minutes, stirring occasionally, until soft. Transfer the onions to a food processor with griddled tomatoes and process until the mixture is well blended. Transfer to a mixing bowl and add the chile puree, cilantro, lime juice and salt. Stir well to combine and serve at room temperature. This will keep refrigerated for up to 1 week.
Makes about 4 cups.