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Salsa Chipotle

Photo: Jennifer Causey
Active time 10 mins
Total time 20 mins

Serves 8 (serving size: about 2 tbsp.)

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

Nutrition Information

  • calories 26
  • fat 1.9 g
  • satfat 0.2 g
  • monofat 1.2 g
  • polyfat 0.2 g
  • protein 0.0 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 0.0 mg
  • iron 0.0 mg
  • sodium 132 mg
  • calcium 6 mg
  • sugars 1 g
  • Est. Added Sugars 1 g

How to Make It

  1. 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.

  2. 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.