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
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