Preheat the broiler. Place the tomatoes cut side down on a baking sheet, and place under the broiler, as close as possible to the heat. Broil until the skins are blackened and start to pull away from the tomatoes, about 15 minutes.
Set broiled tomatoes aside and allow to cool. Once they are cool enough to handle, remove the skins, and coarsely chop the tomatoes, saving any juices. Place chopped tomatoes and the juices in a medium bowl.
Place the finely chopped onion in a colander and rinse with cold water**. Drain the onion, and place it in the bowl with the tomatoes. Stir in the remaining ingredients, and taste for seasonings, adding more salt if necessary.
Makes about 2 cups For printing: instructions for chipotle paste is here: https://lifecurrentsblog.com/chipotle-paste/ Cook’s notes: *½ teaspoon of chipotle paste will give you a mild salsa. 1 teaspoon will be medium. And, 1 ½ teaspoons will be on the hotter side. Of course, you could go up to 2 teaspoons if you like it really hot. **Rinsing the onion will remove its stinging bite and mellow the taste, making the onion sweeter. It will also help to make your eyes not water as the sulfates that irritate your eyes are rinsed away.
Find this and other delicious recipes at Life Currents https://lifecurrentsblog.com