Photo by Romulo Yanes
Recipe information
Yield
Makes about 2 1/2 cups
Ingredients
1 pound tomatoes
1/2 large white onion, cut into 4 wedges
3 garlic cloves
1 tablespoon chopped canned chipotle chiles in adobo sauce
1/4 cup finely chopped cilantro
Preparation
Heat a dry large heavy nonreactive skillet (not nonstick) over medium heat until hot, then cook tomatoes, onion, and garlic, turning with tongs, until all are blackened in spots, 10 to 12 minutes. Purée in a blender with chiles and 3/4 teaspoon salt (use caution when blending hot foods). Return to skillet and simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro.
Recipe notes
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