Roasting the tomatoes in this recipes gives them a deeper flavor.
Use this hearty salsa on any grilled meat, or serve it with tortilla
chips as a dip.
Mexican Roasted Tomato and Chipotle Salsa
6 ripe tomatoes, cored and halved
1 onion, finely chopped
2-4 cloves garlic, finely chopped
1-2 canned chipotle peppers, or to taste, finely chopped
3 Tbs (45 ml) lime or lemon juice
3 Tbs (45 ml) olive oil
1 tsp (5 ml) ground cumin
Salt and freshly ground pepper to taste
Cook the tomatoes over hot coals or under a broiler until the
skin is black in spots, about 5 minutes. Cool enough to handle
and remove the skins. Coarsely chop the tomatoes and combine
with the remaining ingredients in a non-reactive bowl. Will keep
tightly covered and refrigerated for up to 3 days. Makes about
2 cups (500 ml).
There's nothing better than a good friend, except a good friend with
CHOCOLATE
~*~Angelique~*~
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