Ingredients:

  • 1 pound (450g) ripe tomatoes, such as Roma or plum tomatoes
  • 1/2 medium white onion, roughly chopped
  • 2 cloves garlic, roughly chopped
  • 1-2 chipotle peppers in adobo sauce, plus 1 tablespoon adobo sauce (adjust to taste for heat)
  • 1/4 cup (60ml) fresh cilantro leaves, roughly chopped
  • 1/4 cup (60ml) fresh lime juice (from about 2 limes)
  • 1 tablespoon olive oil (optional, for roasting tomatoes)
  • Salt and black pepper to taste
  • Optional: 1/4 teaspoon ground cumin

Instructions:

  1. Optional: If roasting tomatoes for extra flavor, preheat oven to 400°F (200°C). Halve tomatoes and toss with olive oil, salt, and pepper. Roast for 20-25 minutes, or until slightly softened and browned. Alternative: If not roasting, simply roughly chop the tomatoes.
  2. Add tomatoes (roasted or fresh), onion, garlic, chipotle peppers (with adobo sauce), cilantro, lime juice, and optional cumin to a blender or food processor.
  3. Pulse the mixture until it reaches your desired consistency. Some people prefer a chunky salsa, while others like it smoother.
  4. Taste the salsa and adjust seasoning with salt and pepper as needed. Add more adobo sauce for extra smokiness and heat, or more lime juice for brightness.
  5. Transfer the salsa to a container, cover, and refrigerate for at least 30 minutes to allow the flavours to meld. Serve cold.