Chipotle Salsa

Ingredients

• 1.25 pounds roma tomatoes – halved
• 4 ounces white onion – thickly sliced
• 2 cloves garlic
• 2 chiles canned chipotle chiles in adobo
• 2 tsp adobo sauce (from canned chipotles)
• 1 tbsp white vinegar
• 0.75 tsp kosher salt
• 0.25 cup water
• 1 tbsp vegetable oil

Instructions

1. Position an oven rack 6 inches from the broiler and heat the broiler. Arrange the roma tomatoes, white onion, and garlic on a foil-lined sheet; broil, turning once, until lightly charred and softened, 6–10 minutes.
2. Peel the roasted cloves. Transfer the roasted mixture to a blender with the canned chipotle chiles in adobo, adobo sauce (from canned chipotles), white vinegar, kosher salt, and water; blend until smooth or to desired texture.
3. Warm the vegetable oil in a medium saucepan over medium heat. Pour in the blended salsa and bring to a lively simmer; cook, stirring, 5–8 minutes until slightly thickened and the raw edge has cooked off.
4. Let cool 10 minutes, then taste and adjust seasoning. Serve at room temperature or chilled.