- Olive oil for greasing
- 1 1/2 lb plum tomatoes (about 6 large)
- 1 medium onion, chopped
- 1 tablespoon chopped canned chipotle chiles in adobo plus 2 teaspoons sauce from can
- 1 (2 1/2-inch) fresh jalapeño, seeded and remainder chopped (1 tablespoon)
- 1 tablespoon fresh lime juice
- 3/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup chopped fresh cilantro
- Accompaniment: tortilla chips
- Preheat broiler.
- Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.
- Cool to room temperature, about 30 minutes.
- Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
- Transfer to a bowl and stir in cilantro. Season with salt.