Categories: Mexican

Ingredients

• 1 lb. plum tomatoes, cored
• 1 large white onion, sliced 1/2 inch thick
• 5 garlic cloves, unpeeled
• 1 canned chipotle chile pepper in adobo
• 1 tsp apple cider vinegar
• Kosher salt

Directions

1. Preheat the broiler. Arrange the tomatoes, onion and garlic close together on a rimmed baking sheet. Broil, turning occasionally, until the tomatoes burst and all the vegetables are softened and charred, about 15 minutes. Let cool 5 minutes.

2. Peel the garlic, then transfer to a blender along with the remaining broiled veggies. Add 1/2 chipotle chile, the vinegar, 1 1/2 tsp salt and 1/2 cup water; puree until smooth. For more heat, add the remaining 1/2 chile and puree. If the salsa is too thick, add a splash of water. Let sit 30 minutes to let the flavors develop. Season with salt.

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