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Yields 1½ cups
4 Roma tomatoes
½ large onion (or 1 small tomato), quartered with skin on
2 cloves of garlic, unpeeled
2-5 chiles chipotles en adobo, depending on heat desired
½ bunch of cilantro, coarsely chopped
Salt to taste
1. Heat a pan over high heat. Add tomatoes and onions to the dry pan. Roast until skin blackens, turning to blacken all sides.
2. When turning to last side, add garlic cloves, and roast until blackened. Remove all vegetables to cool.
3. When cooled, peel the tomatoes and remove skin from onion and garlic. Place all vegetables in food processor. Add desired amount of chipotles, cilantro and a bit of salt. Pulse food processor until salsa is slightly too chunky.
4. Add lime juice to the processor. Stir mixture once or twice to move chunks of tomato and onion, then pulse a few more times to desired thickness, and to mix in lime. Taste and add salt or lime if needed! Pulse in more chipotles for more heat.
This is great on tacos or with chips!
Recipe courtesy of Hispanic Kitchen member Carolyn Swaney
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