Fire-Roasted Tomato Salsa Roja with Chipotle and Lime

Steps

1. Step 1

   Set an oven rack about 6 inches below the broiler and turn the broiler to high. Line a rimmed baking sheet with foil.

   5 min

2. Step 2

   Toss the tomatoes, onion rounds, unpeeled garlic cloves and jalapeños with the oil and spread them on the sheet in a single layer, tomatoes cut side down.

   5 min

   • 1 1/2 lb Roma tomatoes (about 6)
   • 1 white onion, medium
   • 4 cloves garlic
   • 1–2 jalapeños
   • 1 tbsp vegetable oil
3. Step 3

   Broil until the vegetables are blistered and blackened in spots, 8 to 12 minutes. Pull the garlic out early if it darkens fast (about 5 minutes), and flip the onion and jalapeños halfway so both sides char. Let everything cool for 5 minutes, then slip the garlic out of its skins.

   12 min

4. Step 4

   Scrape the charred vegetables and all the juices from the foil into a blender. Add the chipotles with their adobo sauce, cilantro, lime juice, salt, cumin and sugar.

   2 min

   • 1–2 chipotle peppers in adobo
   • 1/3 cup cilantro leaves and tender stems
   • 2 tbsp lime juice
   • 1 tsp kosher salt
   • 1/2 tsp ground cumin
   • 1/2 tsp sugar
5. Step 5

   Pulse in short bursts, 8 to 10 times, until you have a loose, slightly chunky salsa. Don't run the blender steadily or it turns pink and frothy.

   1 min

6. Step 6

   Taste and add more salt or lime as needed. Serve warm right away, or chill at least 1 hour and serve cold, with tortilla chips.

   • tortilla chips

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026