Recipe courtesy of Justine Simmons
30 min
20 min
4 cups
30 min
20 min
4 cups


  • 2 pounds plum tomatoes
  • 3 large jalapenos, stems removed 
  • 1 small onion, quartered 
  • 4 cloves garlic 
  • 1 chipotle chile in adobo sauce, chopped, plus 2 tablespoons adobo sauce 
  • 1/2 cup chopped fresh cilantro 
  • 2 tablespoons fresh lemon juice 
  • Salt and ground black pepper 


Watch how to make this recipe.

Preheat a large griddle pan over high heat.

Arrange the tomatoes, jalapenos, onions and garlic on the griddle and roast, turning several times, until blistered and slightly charred, 10 to 15 minutes. Remove the vegetables from the griddle and let cool slightly.

In the bowl of a food processor, combine the roasted vegetables, chipotle and adobo sauce and pulse until coarsely chopped. Transfer to a large bowl and stir in the cilantro and lemon juice. Season the salsa with salt and ground black pepper to taste.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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