Smoky Roasted Salsa

[Guest guest]

Smoky Roasted Salsa

 

3 cloves garlic, peeled

1 onion, quartered

3 tomatoes

1 chipotle chile, in adobo (or 1 dry reconstituted)

1/4 cup lime juice

1/4 cup fresh cilantro, packed

 

Place a 10 to 12 inch uncoated cast iron frying pan

over high heat. Add garlic, onion, and tomatoes. Cook,

turning often with tongs, until charred on all sides

(about 10 minutes). Alternately, broil vegetables

until charred. 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 and cilantro; whirl to desired

consistency.

Makes 3 cups.