A fresh tomato and chipotle salsa infused with smoky flavors and a bit of spice.
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½large white onion
2large unpeeled garlic cloves
¼cupcilantro leaves and tender stems
3chipotle peppers in adobo sauce
Preheat broiler with rack set in upper-middle position. Arrange tomatoes, onion and garlic on a baking sheet; broil until charred all over, 10-15 minutes. (*remove garlic cloves if they start to burn at all.)
Transfer charred vegetables, cilantro, chipotle, adodo, honey, coriander seeds, oregano and ½ teaspoon salt to the bowl of a food processor or blender. Pulse until minced, about 15 (1-second) pulses.
Season with salt and pepper to taste.
Store salsa in a glass airtight container in the refrigerator for up to 1 week.
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