Smoky Sangrita

• 3 medium-size ripe tomatoes
• 3/4 teaspoon chipotle powder, or to taste
• Juice of 1 1/2 oranges
• Juice of 1 1/2 limes
• Salt to taste

1. Heat oven to 350 degrees.
2. Halve and core tomatoes, place cut-side up in a baking dish with a half-inch of water, dust with chipotle powder and roast 1 hour.
3. Allow to cool.
4. Peel tomatoes, chop and mix in a blender with citrus juices.
5. Season to taste with salt and, if desired, more chipotle.
6. Chill.

tomatoes, chipotle powder, oranges, salt

Taken from cooking.nytimes.com/recipes/8425 (may not work)