• 4 ripe tomatoes, 8 oz each
  • 2 white onions, 6 oz each
  • 20 cloves garlic
  • 15 dried chipotle chilis, 3 oz total
  • 3 tablespoons olive oil
  • ½ cup lime juice
  • salt


Cover the bottom of a grill pan or heavy frying pan with foil, and set over high heat. Add the whole tomatoes, onions and garlic, and turn occasionally until browned all over. This will take 5-6 minutes for the garlic, 10-12 minutes for the tomatoes and onions. Remove each as they are done, then add the chiles and heat until they are slightly softened and browned in spots. Let the vegetables cool.

Stem and seed the chiles, wearing rubber gloves. Break into small pieces, then core the tomatoes and cut into chunks. Peel and coarsely chop the onions and garlic. Add all to a blender. Blend until smooth.

Add the olive oil to a frying pan, heat to medium-high, then add the tomato mixture and stir often as it rapidly simmers, about 3-4 minutes. Add the lime juice, and stir occasionally until the salsa is fairly thick, 10-15 minutes. Salt to taste.

Use as a marinade and serving sauce for grilled shrimp.

MacGourmet downloadChipotle Salsa. To import, drag image to your MacGourmet recipe box.