Tomato Chile Salsa

April 30, 2013 by andrea | Filed under Appetizer, Condiment, Dip, Mexican, Quick Cooking, Recipes, Sauce, Snack, Vegetarian.

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If you’ve never made your own salsa, it’s time you step out and give it a whirl. Not only is fresh salsa super easy to make but it tastes much, much better than the jarred stuff. Plus, you’ll be the star of the party when you walk in with a bowl of this fresh, smoky deliciousness!

The first time I made this salsa it ended up pretty spicy—which was fine because I love the heat—but probably hotter than most people would like. Jalapenos range in heat from mild to spicy so I recommend adding everything except the jalapeno to the processor, pulse a few times then taste. If you want it spicier, go ahead and add the chopped jalapeno, and pulse a few more times. The chipotle chile (smoked jalapeno) is spicy, too, so you may want to start with less (maybe a teaspoon or so) if you don’t want a spicy salsa. You can always add more chile to get more spicy heat but it’s difficult to go backwards once you’ve added it (you’d need to add more tomatoes, etc.).

Sometimes I grill the veggies instead of broiling them. Serve the salsa with locally-made tortilla chips. My favorite Oregon brand is Juanita’s. Enjoy!

Tomato Chile Salsa
-recipe from Gourmet Magazine

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

Yield: 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

 
Preheat broiler.

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.

Cool to room temperature, about 30 minutes.

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.

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.

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