• 2 tablespoons olive oil
  • 3 pounds ripe tomatoes
  • 3 cloves garlic
  • 7.5 ounce can of chipotle peppers in adobo sauce*
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lime juice
  • 1/3 cup fresh cilantro, roughly chopped


  1. Preheat oven to 450-degrees F.
  2. Spread 1 tablespoon olive oil evenly on baking sheet.
  3. Core and cut tomatoes in half. Crush garlic cloves and remove peel. Spread tomatoes and garlic evenly on oiled baking sheet. Roast in oven at 450-degrees F for 10 minutes, turn tomatoes and garlic over and continue roasting for another 15 minutes. Let cool slightly and carefully remove tomato skins.
  4. In a blender or food processor, add the roasted tomatoes, garlic and their juices, along with chipotle peppers with adobo sauce, and salt. Blend for a few seconds pureed.
  5. In a wide heavy bottom pan or skillet heat the remaining oil over medium-high heat until rippling. Pour in pureed tomato mixture. Bring to a low boil, then lower to a simmer. Simmer, stirring occasionally, for about 20 minutes or until mixture reduces and thickens.
  6. Let cool. Stir in chopped cilantro and lime juice to mixture to incorporate. Salt and pepper to taste.
    Serve right away or cover and refrigerate up to a week until ready to serve.