12 large Roma tomatoes

1 yellow onion, quartered

6 chipotles en adobo

1 bunch cilantro, stems trimmed

¼ teaspoon ground cumin

Juice of 2 limes

Kosher salt


Preheat the broiler. Arrange the tomatoes on a foil-lined baking tray and broil for 14 to 16 minutes, or until the skin is charred and blistered. Using tongs, give the tomatoes a third of a turn and broil 6 to 7 minutes more, or until the skin is charred and blistered. Give the tomatoes a final third of a turn and continue to broil another 6 to 7 minutes, or until the skin is charred and blistered and the flesh is soft. Let cool to room temperature and skin and seed the tomatoes.


Combine the tomatoes, onion, chipotles, cilantro, cumin, and lime juice in a blender and blend until smooth. Season to taste with salt.  


Makes about 1 ½ quarts. Heat level: medium/hot. If you like it hotter, add more chipotles. This smokey salsa is great on everything from chips to quesadillas and fajitas to breakfast tacos. And it’s particularly delicious served as a sauce with grilled rib-eye steaks. If you prefer an even smokier flavor, grill the tomatoes instead of broiling them. It’s not absolutely necessary to peel and seed the tomatoes, though it does give the salsa a nicer texture. Keeps for several days tightly sealed in the refrigerator and freezes well. Serve warm or at room temperature.