Ingredients
1 lb. fresh ripe tomatoes (about 3 medium)
1 unpeeled medium clove garlic
1/2 medium chipotle from a can of chipotle chiles in adobo sauce
Kosher salt
1 Tbs. extra-virgin olive oil
2 Tbs. finely chopped fresh cilantro
1-1/2 tsp. fresh lime juice
Preparation
Position an oven rack about 4 inches below the broiler and heat the broiler on high. Arrange the tomatoes and garlic on a rimmed baking sheet and broil until the tomatoes are charred on one side, about 5 minutes. Turn the tomatoes and garlic and char on the second side, about 2 minutes longer. Let cool. Peel the tomatoes and garlic, discarding the skins and saving any juices that are released.
In a blender, briefly purée the tomatoes and their juices, the garlic, chipotle chile, and 1/2 tsp. salt-it needn’t be perfectly smooth.
In a medium, heavy-based saucepan, heat the oil over medium-high heat. When a drop of the puréed tomato mixture sizzles when added, pour in the remaining purée. Bring to a boil, stirring frequently. Adjust the heat to an active simmer and continue to cook, stirring frequently, until reduced to a scant cup and thickened to a sauce consistency, 8 to 12 minutes. Cool to room temperature. Stir in the cilantro and the lime juice. Season to taste with salt. Serve at room temperature.
