Name: Tomato Chile Salsa
Cook time: 15 min
Total time: 1 1/4 hr
Yield: Makes about 2 1/2 cups
Ingredients: 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

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

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.

Recipe notes

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