Ingredients
- 10 to 12 Roma tomatoes
- cut in half (about 2 + 1/2 pounds)
- 6 cloves garlic
- peeled and roughly chopped
- 1 medium yellow onion
- peeled and quartered
- 1 red bell pepper
- quartered
- stemmed and seeded
- 1 to 2 jalapenos
- stemmed and seeded
- 1 teaspoon kosher salt
- 1 canned chipotle chile with a tablespoon of the adobo sauce (canned chiles in adobo are available in the Hispanic section of many groceries)
- 1/2 cup chopped fresh cilantro
Instructions
- Preheat the oven to 400.
- Spread the tomato halves, garlic, onion, pepper, and jalapenos on an oiled sheet pan.
- Sprinkle with salt.
- Roast in the oven until the veggies begin to blacken on the edges, about 20 to 25 minutes.
- Turn as needed.
- Puree in the blender with the chipotle and cilantro until smooth.
- This sauce can be prepared up to 3 days in advance, pureeing all ingredients except cilantro.
- Puree with cilantro just before using.
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