Blackened Tomato Salsa


  • 5 each Plum tomatoes
  • 1 tablespoon Olive oil
  • 1 tablespoon Spanish onion, cut into 1/4-inch-thick slices
  • 1/2 Chipotle chile, dried
  • Salt as needed
  • Warmed flour tortillas or corn chips for serving as needed
Place the tomatoes on a wire rack directly over a gas burner or under a preheated broiler. Turn frequently until they are evenly blackened on all sides, about 45 seconds. When cool enough to handle, slip off the blackened skins, core and seed the tomatoes, and chop them coarsely. Place in a bowl and set aside.

Heat the oil in a large sauté pan over medium heat. Add the onion slices and cook on both sides until they are a very deep brown, 15-20 minutes.

Coarsely chop the onion. Combine the tomatoes, onion, chile, and 1/4 teaspoon salt in a blender or food processor. Purée the mixture in short pulses to make a relatively even purée. Taste and season with salt and chipotle (and 1/4 teaspoon adobo sauce, or to taste, if using).

Serve warm or at room temperature with tortillas or chips.

Yield: 3 cups, 6 servings   


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