Chipotle SalsaSteven Raichlen
- Yield: Makes about 1-1/2 cups
- 1 small white onion
- 2 large ripe red tomatoes
- 3 garlic cloves, peeled, skewered on a toothpick, and loosely wrapped in foil
- 1 to 2 canned or dried chipotle chiles, rough chopped, with 1 tablespoon can juices
- 3 tablespoons coarsely chopped cilantro
- 2 tablespoons fresh lime juice, or as needed
- Salt and freshly ground black pepper
Step 1: Build a charcoal fire and let it burn down to embers. Lay the onion on the coals and char on all sides, turning with coals. Char the tomatoes and garlic the same way. This will take about 5 minutes for the onion and 2 minutes for the tomatoes and garlic. (The tomatoes should remain raw in the center.) Transfer to a platter and let cool, then scrape off most of the burnt skin (leave a little for color). Cut the charred vegetables into 1 inch pieces.
Step 2: Place the charred vegetables, chipotle, and cilantro in a food processor and coarsely puree. Work in the lime juice and salt and pepper to taste. Transfer the salsa to a bowl for serving.
Find This Recipe
New York Times Bestseller Project Smoke is the How to Grill of smoking, both a complete step-by-step guide to mastering the gear and techniques and a collection of 100 explosively flavorful recipes for smoking every kind of food, from starters to desserts. Project Smoke describes Raichlen’s seven steps to smoked food nirvana, including 1. Choose […]Buy Now ‣