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Fire Roasted Tomato Chipotle Salsa

Very hot but good

Prep
Cook
Serves 10people
Ingredients
1/4
cup plus 1 T virgin olive oil
1/2
onion, peeled and chopped
2
lb Roma tomatoes, blackened
4
tsp finely minced roasted garlic
1/2
cup mined fresh cilantro leaves
4
chipotle chilies en adobo-chopped
1/4
cup red wing vinegar
1
tbsp salt
1
tsp sugar
Directions
1.
To blacken tomatoes, slice in half and lay meaty side down on cookie sheet. Broil until the skin is blackened - about 15 minutes.
2.
To roast garlic, pour on 1 T olive oil and wrap in tinfoil. Bake about a half hour and when done garlic with be soft and squeeze easily out of skins.
3.
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. Pulse until finely chopped but not pureed. Add the cilantro and chipotle chilies and pulse again to mix.
4.
Peel, see and chop the remaining pound of tomatoes and fold in together with the remaining 1/r cup olive oil, vinegar, salt and sugar

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