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Embed code for: Tomato Chile Salsa
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Tomato Chile Salsa
http://www.epicurious.com/recipes/food/views/tomato-chile-salsa-236711here, at Epicurious.com.
Yields: 2 ½ cups
Olive oil for greasing
1 1/2 lb plum tomatoes (about 6 large)
1 medium onion, sliced lengthwise
1 tablespoon chopped canned chipotle chiles in adobo plus 2 teaspoons sauce from can
1 (2 1/2-inch) fresh jalapeño, seeded and chopped (1 tablespoon)
1 tablespoon fresh lime juice
3/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup chopped fresh cilantro (optional)
Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, about 20 minutes.
Cool to room temperature, about 30 minutes.
Dice the tomatoes, onion, and chipotles, transferring them to a serving bowl or glass jar. Add the adobo sauce, jalapeño, lime juice, salt, and pepper. Stir well. Season with salt.
Salsa keeps, covered and chilled, up to 3 days. Do not add cilantro until ready to serve. Bring to room temperature before serving.