Chipotle Salsa

This Chipotle salsa recipe is prepared in a medium state of readiness. Use more chili if you prefer hot, and less for soft ones. If dried chipotle is not available, use canned chipotle chili without stems or seeds. You can prepare the salsa 1 day in advance; cover and refrigerate. Use for shrimp and pork gravy.
Cover the bottom of a 10-to 12-inch grill pan or heavy-duty skillet with foil and set over a high heat. When it's hot, place the tomatoes, onion, and garlic on the foil. Turn occasionally until it is browned all over, 5 to 6 minutes for the garlic, 9 to 12 minutes for the onion and tomatoes; remove each as you cook. Place the dried chili peppers (skip this step if using canned chili peppers) in the pan and turn frequently until they are slightly softened and dark in places, 1-2 minutes. Allow to cool.Peel the chili from the stalks, cut and remove the seeds. Wearing rubber gloves, break or slice the chili into small pieces; toss in a blender. Peel the tomatoes and cut them into small pieces; add them to the blender. Peel the onion and garlic, coarsely chop and add to the blender. Beat the mixture until smooth, pressing it into the shoulder blades as needed.Pour the olive oil into a 10-to 12-inch roasting pan over medium-high heat; when hot, add the tomato mixture and stir frequently until it boils quickly, 3 to 4 minutes. Add the lime juice and stir occasionally until the salsa is thick enough, another 10-15 minutes. Add salt to taste.1/4 cup nutritional analysis.