National Onion Association

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 4 inches below broiler and heat broiler on high. Arrange tomatoes, onion and garlic on rimmed baking sheet. Broil until they are charred on one side, about 5 minutes. Turn vegetables, add cumin seed and char on second side, about 2 minutes longer. Let cool. Do not peel tomatoes; save any juices that are released.

In a blender, puree charred tomatoes and their juices, onion, garlic and cumin seed. Add one chipotle chile, adobo sauce, oregano, smoked paprika and salt. Blend until smooth. Cool to room temperature. Stir in cilantro and lime juice. Adjust seasoning. Serve at room temperature.