This is another wonderful all-purpose salsa. It goes particularly well with eggs and any dish containing black beans. The essential technique in this recipe is the blackening of the tomatoes. That and the chipotle chile give the salsa its deep, smoky flavor.

Ingredients

　　6 ripe tomatoes, cut in half

　　2 tablespoons olive oil

　　1 cup sliced onions

　　4 jalapeño chiles, seeded and sliced

　　4 garlic cloves, chopped

　　2 tablespoons chipotle chile puree

　　1/2 cup chopped fresh cilantro leaves

　　1/2 cup freshly squeezed lime juice

　　2 teaspoons salt

　　Place a large cast-iron skillet over high heat for about 3 minutes, or until smoking. Add the tomatoes to the skillet and char on both sides until black and somewhat soft, about 8 to 10 minutes. Remove from the skillet and set aside. Reduce the heat to medium, and after two minutes, pour the olive oil into the skillet. Immediately add the onions, jalapeños, and garlic and sauté for about 3 minutes, stirring occasionally, until the vegetables are soft. Transfer the onion mixture to a food processor with the griddled tomatoes. Process until all the ingredients are well blended. Transfer to a mixing bowl, add the chile puree, cilantro, lime juice, and salt, and stir well to combine. Serve at room temperature. Keeps for up to 1 week, refrigerated.

　　Southwestern Vegetarian by Stephan PylesClarkson N. Potter