Star chef Andrew Zimmern adds a sweet touch of tamarind purée to the classic salsa recipe. Slideshow: More Andrew Zimmern Recipes 

May 2013


Credit: © Andrew Zimmern

Recipe Summary

35 mins
Makes about 5 1/2 cups


Ingredient Checklist


Instructions Checklist
  • In a large heatproof measuring cup, soak the chipotles in 1 cup of very hot water until softened, about 20 minutes. Remove the chipotles from the water and discard the stems; transfer the chipotles to a small bowl and toss with the oil. Reserve half of the chipotle soaking liquid (about 1/2 cup).

  • Preheat the broiler. On a large rimmed baking sheet, arrange the tomatoes, onion and garlic. Broil 6 inches from the heat until the vegetables are nicely charred, about 12 minutes. During the last 2 minutes of broiling, add the chipotles to the baking sheet.

  • Scrape the roasted vegetables and any accumulated pan juices into a blender. Add the reserved soaking liquid, tamarind purée and salt, and purée until smooth.