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Ingredients45 m servings 15
Original recipe yields 10 servings
- Fill a small bowl with water and submerge chipotle chile pepper in the water until softened and rehydrated, 10 to 15 minutes. Remove chipotle pepper and set aside.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
- Place tomatoes on the prepared baking sheet, and broil until the skins are charred, 13 to 15 minutes. Flip and char the other side for an additional 5 minutes.
- Combine charred tomatoes, garlic, cilantro, white onion, jalapeno pepper, chipotle pepper, and lime juice in a food processor; puree until evenly blended.
Per Serving: 15 calories; 0.1 3.4 0.6 0 4 Full nutrition
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