Chipotle Salsa


12 ea
roma tomatoes, halved
1 ea
yellow onion, medium, diced
5 cloves
1 tbsp
ground cumin
2 ea
jalapeƱos, large, halved
1/2 cup
olive oil
1 tbsp
kosher salt
1 tsp
black pepper
1 ea
lime, juiced
1 cup
rough chop cilantro leaves
16 oz can
chipotle chilis in adobo sauce


  1. Toss tomato, onion, garlic, cumin, and jalapeno in olive oil and place on sheet trays, packed tight
  2. Roast at 425 degrees until the tomato skins start to burn. About 25-30 minutes, depending on your oven
  3. Remove from oven and combine all ingredients with salt, pepper, lime juice, cilantro and chipotle in a large bowl
  4. Refrigerate until cool
  5. In batches, puree cooled mix until smooth but still a bit chunky
  6. Mix pureed salsa batches together so all ingredients are evenly mixed
  7. Pack salsa in jars and refrigerate