Smoky Roasted Tomato-Chipotle Salsa

Prep Time: 10 min

Cook Time: 35 min

Total Time: 45 min

Servings: 2 cups


  • 1 lb. ripe round tomatoes (3 to 4 medium), cores cut out
  • 2 1-inch-wide wedges white onion (3 oz.)
  • 4 medium garlic cloves, peeled
  • ¼ tsp coriander seeds
  • ¼ tsp cumin seeds
  • 5 black peppercorns
  • 4 allspice berries or 1⁄8 tsp. ground allspice
  • 2 chipotles en adobo plus 1 Tbs. adobo sauce
  • ½ tsp smoked paprika
  • ½ tsp kosher salt
  • 6 tbsp Filippo Berio Robusto Olive Oil; more for drizzling


    • Heat the oven to broil with the rack 6 inches from the heat. Line a small baking pan with foil and toss the tomatoes, onion, and garlic with 2 Tbs. of the oil on it. Bake, removing vegetables as they are done, until the garlic is browned and slightly softened, 8 to 10 minutes, the onions are charred and tender, about 15 minutes, and the tomatoes are blackened and soft, 25 to 30 minutes.
    • Heat a small skillet over medium heat until hot. Put the whole spices in the dry pan and toast, shaking the pan, until fragrant, about 30 seconds.
    • Put the tomatoes, including any juice, the onion, garlic, whole spices, chipotles, smoked paprika, salt, and the remaining 1/4 cup olive oil in the blender and blend until smooth.
    • Cool to room temperature, drizzle with more oil if desired, and serve with Homemade Tortilla Chips, or with roasted or grilled chicken.

    Tip: The smokiness of the chipotle in this salsa is enhanced by the smoked
    paprika without adding more heat.