Charred Tomato and Onion Salsa
Ingredients
10 Ounces Tomatoes, unpeeled and cut in half
1 Yellow onion
1 Garlic clove
1/4 Teaspoon Cumin seed
2 Teaspoons Adobo sauce
1/2 Chipotle chile pepper
3/4 Teaspoons Oregano
1/4 Teaspoons Smoked paprika
1/4 Teaspoons Kosher salt
1 Tablespoons + 1 Teaspoons Cilantro, finely chopped
1 Teaspoon Fresh lime juice
Serves: 4 cups
Directions
Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes, onion and garlic on a rimmed baking sheet. Broil until they are charred on one side, about 5 minutes. Turn vegetables, add cumin seed and char on the second side, about 2 minutes longer. Let cool. Do not peel the tomatoes; save any juices that are released.
In a blender, purée the charred tomatoes and their juices, onion, garlic and cumin seed. Add one chipotle chile, adobo sauce, oregano, smoked paprika and salt. Blend till smooth.
Cool to room temperature. Stir in the cilantro and the lime juice. Adjust seasoning. Serve at room temperature.
