Fire-Roasted Tomato Chipotle Salsa

By angielaine

Entered by Jake and Erin Raser into the 2008 4th Annual McKearin Salsa-Thon and placed 2nd among 36 entries.

Ingredients

• 1/4 cup plus 1 Tbsp extra virgin olive oil
• 1/2 onion, peeled and chopped
• 2 lbs. Roma tomatoes, blackened
• 4 tsp finely minced roasted garlic
• 1/2 cup fresh cilantro leaves, minced
• 4 chipotle chiles in adobe, chopped
• 1/4 cup red wine vinegar
• 1 Tbsp salt
• 1 tsp sugar

Preparation

Step 1

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 chiles, and pulse again to mix. Peel, seed, and chop the remaining pound of tomatoes and fold in together with remaining ¼ cup olive oil, vinegar, salt, and sugar.