Ingredients & Directions

1 pound tomatoes, unpeeled and each cut in half
2 large yellow onions, each cut into 3-4 thick slices
2 medium garlic cloves
½ teaspoon cumin seed
1 whole chipotle chile in adobo sauce
1 tablespoon adobo sauce
1 teaspoon oregano
½ teaspoon smoked paprika
½ teaspoon Kosher salt
2 tablespoons finely chopped cilantro
1½  teaspoons fresh lime juice

Position an oven rack about 4 inches below the broiler and heat the broiler on high.

Arrange the tomatoes, onion and garlic on a rimmed baking sheet. Broil until they are charred on one side, about 5 minutes. Turn vegetables, add cumin seed and char on the second side, about 2 minutes longer. Let cool. Do not peel the tomatoes; save any juices that are released.

In a blender, purée the charred tomatoes and their juices, onion, garlic and cumin seed. Add one chipotle chile, adobo sauce, oregano, smoked paprika and salt. Blend till smooth.

Cool to room temperature. Stir in the cilantro and the lime juice. Adjust seasoning. Serve at room temperature.
Yields: 6 cups

Recipe provided by The National Onion Association