Smoky Roasted Salsa Recipe
Ingredients
| Garlic | 3 Clove (5gm), peeled | |
| 1 medium-size onion, quartered | ||
| Tomatoes | 3 Large | |
| 1 canned chipotle chile in adobo sauce | ||
| Lime juice | 1/4 Cup (16 tbs) | |
| Salad oil | 2 Tablespoon | |
| Coriander leaves | 1/4 Cup (16 tbs) | |
Directions
Place a 10- to 12-inch uncoated frying pan over high heat.
Add garlic, onion, and tomatoes.
Cook, turning often with tongs, until charred on all sides (about 10 minutes).
Remove from pan and let cool.
Cut tomatoes in half crosswise and discard seeds.
In a blender or food processor, combine vegetables, chipotle, lime juice, oil, and cilantro; whirl to desired consistency (either chunky or smooth).
If made ahead, cover and refrigerate for up to 3 days.
Add garlic, onion, and tomatoes.
Cook, turning often with tongs, until charred on all sides (about 10 minutes).
Remove from pan and let cool.
Cut tomatoes in half crosswise and discard seeds.
In a blender or food processor, combine vegetables, chipotle, lime juice, oil, and cilantro; whirl to desired consistency (either chunky or smooth).
If made ahead, cover and refrigerate for up to 3 days.
Chef
