Fire Roasted Tomato Chipotle Salsa Recipe
Ingredients
| 1/4 cup plus 1 tablespoon virgin olive oil | ||
| 1/2 onion, peeled and chopped | ||
| Roma tomatoes | 2 Pound, blackened | |
| Roasted garlic | 4 Teaspoon, finley minced | |
| Cilantro leaves | 1/2 Cup (16 tbs), minced | |
| 4 chipotle chiles en adobo, chopped | ||
| Red wine vinegar | 1/4 Cup (16 tbs) | |
| Salt | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
Directions
Heat a tablespoon of olive oil in a saute pan over medium heat until lightly smoking, add the onion, and saute 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 chiles, 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.
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 chiles, 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.
Chef
