Easy Homemade Roasted Chipotle Salsa

A little smoky, a smidgen spicy and a whole lot fresh. This salsa is delicious and just begging for chips to dip, tacos to be topped and nachos to be adorned.

Course Appetizers & Snacks

Cuisine Tex Mex

Keyword chipotle, dip, roasted, salsa, snack, tomatoes

Prep Time 5

Cook Time 8

Additional Time 2

Total Time 15

Servings servings

Calories 21

Author Laurie McNamara

Ingredients

2 pounds roma tomatoes halved
1 medium white onion sliced into 1/2 inch slices
1 medium red onion sliced into 1/2 inch slices
4 cloves garlic unpeeled
2 chipotle peppers in adobo plus
1½ teaspoons adobo sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup fresh cilantro
1 medium lime juiced

US Customary - Metric

Instructions

Move your oven rack to the top portion of your oven and preheat to broil.
Place the tomato halves (skin side up), onion slices and garlic onto a rimmed, metal sheet pan.
Slide the pan under the broiler and cook for 6 to 8 minutes or until the skin on the tomatoes has blacken.
Allow to cool until the garlic cloves are safe to handle, then remove their skin and add the tomatoes, onions, garlic, chipotle peppers, adobo sauce, salt, pepper, cilantro and lime juice. Secure the lid and pulse until you've reached a desired consistency.
Taste and check to see if it needs more salt. Then either serve immediately or cover and refrigerate until you're ready to serve.

Nutrition