From: Dean of Culinary Education Jorge de la Torre, Johnson & Wales University, Denver campus. Yield: 6 cups. 1 lb. tomatoes, unpeeled and cut in half 2 large yellow onions, cut into 3-4 thick slices 2 medium garlic cloves ½ tsp. cumin seed 1 whole chipotle chile pepper in adobo sauce 1 Tbsp. adobo sauce 1 tsp. oregano ½ tsp. smoked paprika ½ tsp. kosher salt 2 Tbsp. finely chopped cilantro 1½ tsp. fresh lime juice Position an oven rack about ...
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