Fire-Roasted Tomato and Chipotle Salsa Recipe

Step 1

Leave the skin on the onion and cut it in half. On a cast iron skillet or griddle, char the tomatoes and the onion on all sides.

Step 2

Meanwhile, leave the skin on the garlic cloves and place in a heavy-bottomed skillet or saucepan. Roast at low heat until the cloves are golden and starting to turn dark. Let cool slightly and remove the skin. Place the garlic in your blender jar.

Step 3

Place HALF of the charred tomatoes in your blender jar. Peel the onion and cut each half into quarters. Place in the blender jar.

Step 4

Pulse until finely chopped but not pureed. Add the cilantro and chipotle chiles and pulse again to mix.

Step 5

Peel, seed and chop the remaining tomatoes and fold in along with the remaining oil, vinegar, salt and sugar. Adjust seasoning to taste.

Step 6

Serve chilled or at room temperature.

Tips

Cast iron skillet or griddle

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Substitute jalapeño peppers for the chipotle chiles in adobo for a milder flavor. The benefit of this substitution is that it will reduce the spiciness of the salsa, making it more suitable for those who are more sensitive to spicy foods.
Substitute vegetable oil for the olive oil for a lighter flavor. The benefit of this substitution is that it will reduce the intensity of the olive oil flavor, allowing the other flavors of the salsa to shine through more.

Variations

Jalapeno Salsa Replace the chipotle chiles with two jalapenos, seeded and chopped. Omit the red wine vinegar and replace with 1 tablespoon of lime juice.

Tomatillo Salsa Replace the chipotle chiles with two tomatillos, peeled and diced. Omit the red wine vinegar and replace with 1 tablespoon of lime juice.

Serve with

Mexican Street Corn Salad - A delicious and easy side dish that pairs perfectly with the smoky, spicy flavors of the Fire-Roasted Tomato and Chipotle Salsa. The sweetness of the corn complements the heat of the salsa, while the lime and cilantro add a bright, fresh flavor.

Grilled Chimichurri Shrimp: Grilled Chimichurri Shrimp is a great accompaniment to the Mexican Street Corn Salad. The bright, herby flavor of the chimichurri sauce complements the smoky, spicy flavors of the salsa and the sweetness of the corn. The shrimp is also a great source of lean protein and adds a delicious, savory flavor to the dish.

FAQ

Q: How do I char the tomatoes and onion?

A: Preheat a cast iron skillet or griddle over medium-high heat. Place the tomatoes and onion on the skillet and cook until they are charred on all sides. Flip them occasionally to ensure even charring.

Q: How do I store cooked tomatoes and onion?

A: Cooked tomatoes and onion can be stored in an airtight container in the refrigerator for up to 3 days.

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Fun facts:

Chipotle chiles are a type of smoked jalapeno pepper, which is native to Mexico. They were first cultivated by the Aztecs and were used to add flavor and spiciness to their dishes.

Celebrity chef Gordon Ramsay is known for his love of spicy food, and his Fire-Roasted Tomato and Chipotle Salsa is a favorite of his. He often serves it with grilled meats and tacos, adding an extra kick of flavor to his dishes.