Roasted Tomato and Chipotle Salsa (Papalote)

• Preheat broiler to high and position oven rack close to top.
• Set a colander over a large bowl and pour in peeled plum tomatoes to strain juice; set juice aside. Place tomatoes and onion on a baking sheet and drizzle liberally with olive oil. Broil for 20 minutes, or until tomato tops are charred.
• While the tomatoes and onion broil, heat a dry skillet over medium heat and add peppers and garlic. Cook for 5 to 6 minutes, tossing occasionally until chilies and garlic are lightly charred. Remove from heat.
• Transfer charred chilies and garlic to a blender along with roasted tomatoes and onion; make sure to pour in any residual juice and oil from roasting pan. Add salt and blend until salsa is lightly pureed. You don't want to over blend; you want a little texture and should see little black bits in the salsa. Refrigerate about 30 minutes to an hour before serving.

Cook's Note

Recipe makes about 6 cups of salsa. This spicy salsa is perfect served with chips, tacos, grilled meat, or eggs. It is the rojo sauce for our Rojo Chilaquiles recipe. Salsa can be kept in the refrigerator in a tightly sealed container for one week.