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Fire Roasted Tomato Chipotle Salsa
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Ingredients
1/2 cup plus
1 T. virgin olive oil
1/2 onion, peeled and chopped
2 lb.. roma tomatoes, blackened
4 teaspoons finely minced roasted garlic
4 chipotle chilies en adobo, chopped
1/2 cup cup red wine vinegar
1 T. salt 1 t. sugar
Preparation
Heat a tablespoon of olive oil in a sauté pan over medium heat until lightly smoking, add the onion, and sauté until caramelized, about 10 minutes. Transfer the onion, half the blackened tomatoes, and garlic to a food processor or blender, and pulse until finely chopped but not pureed. Add the cilantro and chipotle chilies, and pulse again to mix.
Peel, seed, and chop the remaining pound of tomatoes, and fold in together with the remaining 1/4 cup olive oil, vinegar, salt and sugar. Yield: About 4 cups.
Recipe Courtesy of Paula Price