Charring the veggies brings great complexity to this simple sauce. You can also blacken them in a dry cast-iron skillet set over high heat, turning occasionally. The tomato skins will be easy to remove once they've charred.
8 ounces plum tomatoes
1/2 medium white onion, cut into 1/2-in.-thick slices
2 garlic cloves
1 tablespoon chopped canned chipotle chile in adobo sauce
1/2 teaspoon kosher salt
1/4 teaspoon granulated sugar
1 tablespoon olive oil
Est. added sugars 1g
How to Make It
Preheat broiler to high with oven rack 6 inches from heat. Place tomatoes, onion, and garlic on a broiler pan; broil for 8 minutes or until mostly blackened, turning occasionally. Peel tomatoes; discard peels. Place tomatoes in a blender. Add onion mixture, including juices, to blender. Add chipotle, salt, and sugar; cover with blender lid, and let mixture stand 5 minutes. Process until very smooth, stopping occasionally to scrape down sides.
Heat oil in a medium skillet or saucepan over medium; carefully add the tomato sauce (sauce will splatter). Cook 5 minutes or until salsa thickens, stirring occasionally. Cool and serve.