1. Rub tomatoes with 1 tablespoon of the oil. Grill over high heat until tomato skin is charred, turning frequently. Finely chop tomatoes.
2. Toss tomatoes with remaining ingredients in medium bowl. Cover.
3. Refrigerate 1 hour or until ready to serve.
Test Kitchen Tip: Cut tomatoes in half before grilling for more roasted flavor. For a milder kick, decrease chipotle chile pepper to 1/2 teaspoon.
Serving Suggestion: Salsa is also delicious served with Seared Ancho Pepper Chicken.