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).

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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


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.