Charred Tomato Salsa

Submitted by MarraMamba

"This goes wonderfully with my corn fritters but also great with chicken or steak so am posting it seperately"

 

• Ready In: 30mins
• Ingredients: 7
• Yields: 3/4 cup

ingredients

• 1 lb fresh ripe tomatoes (about 3 medium)
• 1 unpeeled medium garlic clove
• 1⁄2 medium chipotle from a can chipotle chile in adobo
• kosher salt
• 1 tablespoon extra virgin olive oil
• 2 tablespoons finely chopped fresh cilantro
• 1 1⁄2 teaspoons fresh lime juice

directions

1. Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.
2. In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 teaspoons salt—it needn’t be perfectly smooth.
3. In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the puréed tomato mixture sizzles when added, pour in the remaining purée. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.