Salsa is one of my favorite snacks. It’s fresh and healthy. And, just about everyone that I know loves chips and salsa.
My husband loves salsa. The only problem is that he doesn’t really love raw tomatoes. So, I always cook the tomatoes before adding them to salsa. Roasting them gives them a nice deep flavor, and combined with the smoky flavor of the chipotles, this salsa is a hit!
Makes about 2 cups
6 medium ripe tomatoes, cut in half
1 small white onion, finely chopped
1 tablespoon olive oil
1 garlic clove, pressed or finely chopped
½ – 1 ½ teaspoons chipotle paste*
1 teaspoon ground cumin
¼ teaspoon salt
Preheat the broiler. Place the tomatoes cut side down on a baking sheet, and place under the broiler, as close as possible to the heat. Broil until the skins are blackened and start to pull away from the tomatoes, about 15 minutes.
Set broiled tomatoes aside and allow to cool. Once they are cool enough to handle, remove the skins, and coarsely chop the tomatoes, saving any juices. Place chopped tomatoes and the juices in a medium bowl.
Place the finely chopped onion in a colander and rinse with cold water**. Drain the onion, and place it in the bowl with the tomatoes. Stir in the remaining ingredients, and taste for seasonings, adding more salt if necessary.
Cook’s notes: *½ teaspoon of chipotle paste will give you a mild salsa. 1 teaspoon will be medium. And, 1 ½ teaspoons will be on the hotter side. Of course, you could go up to 2 teaspoons if you like it really hot.
**Rinsing the onion will remove its stinging bite and mellow the taste, making the onion sweeter. It will also help to make your eyes not water as the sulfates that irritate your eyes are rinsed away.