Ingredients
12 large tomatoes, halved and seeded, divided2 tablespoons olive oil, divided1 bunch fresh cilantro, trimmed1/4 cup lime juice4 garlic cloves, peeled2 teaspoons grated lime zest1 large sweet yellow pepper, finely chopped6 jalapeno peppers, minced12 green onions, thinly sliced1 tablespoon ground cumin1 tablespoon smoked paprika1 tablespoon ground chipotle pepper2 teaspoons salt1/4 teaspoon Louisiana-style hot sauceTortilla chips
Preparation
Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well.
In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl.
Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.
