Fire Roasted Tomato Chipotle Salsa

By jkenb

Ingredients

• 1/4 ¼ cup plus 1 tablespoon virgin olive oil
• 1/2 ½ onion, peeled and chopped
• 2 pounds Roma Tomatoes, blackened (use fire roasted canned tomatoes)
• 4 teaspoons finely minced roasted garlic
• 1/2 ½ cup minced fresh cilantro leaves
• 4 chipotle chiles en adobo, chopped
• 1/4 ¼ cup red wine vinegar
• 1 tablespoon salt
• 1 teaspoon 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 the remaining ¼ cup olive oil, vinegar, salt, and sugar.