Roasted-Tomato Salsa

Robert Del Grande’s Roasted-Tomato Salsa

12 ripe plum tomatoes
1 small yellow onion, coarsely chopped
6 cloves garlic
5 serrano chiles
Small bunch of cilantro
2 to 4 chipotle chiles, canned
Salt and pepper, to taste
Lime juice, to taste

Place tomatoes in roasting pan like billiard balls in a rack. Add onion, garlic, and serrano chiles. Roast at 400 degrees about 45 minutes or until tomato skins are blistered and charred. Let cool, remove pepper stems, and transfer to food processor. Add cilantro and chipotles. Process 1 minute. Add salt, pepper, and juice.

Makes About 4 cups.

From Great Bowls Of Fire!, originally featured in Domain, July/August 1989