Active Time

　　15 min

　　Total Time

　　1 1/4 hr

　　Broiling tomatoes and onions concentrates their flavor in this spicy salsa that's good any time of the year.

　　

Ingredients

Makes about 2 1/2 cups

　　Olive oil for greasing

　　1 1/2 lb plum tomatoes (about 6 large)

　　1 medium onion, chopped

　　1 tablespoon chopped canned chipotle chiles in adobo plus 2 teaspoons sauce from can

　　1 (2 1/2-inch) fresh jalapeño, seeded and remainder chopped (1 tablespoon)

　　1 tablespoon fresh lime juice

　　3/4 teaspoon salt

　　1/4 teaspoon black pepper

　　1/2 cup chopped fresh cilantro

　　Accompaniment: tortilla chips

　　

Step 1

Preheat broiler.

　　

Step 2

Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.

　　

Step 3

Cool to room temperature, about 30 minutes.

　　

Step 4

Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.

　　

Step 5

Transfer to a bowl and stir in cilantro. Season with salt.

　　Cooks' note:

　　Salsa keeps, covered and chilled, up to 3 days. Do not add cilantro until ready to serve. Bring to room temperature before serving.