Tomato Chile Salsa

• 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 jalapeno, 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

1. Preheat broiler.
2. 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.
3. Cool to room temperature, about 30 minutes.
4. Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeno, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
5. Transfer to a bowl and stir in cilantro. Season with salt.

olive oil, tomatoes, onion, chiles, fresh jalapeufo, lime juice, salt, black pepper, fresh cilantro, accompaniment

Taken from www.epicurious.com/recipes/food/views/tomato-chile-salsa-236711 (may not work)