Recipe - Fire Roasted Tomato Chipotle Salsa

1 tablespoon Virgin olive oil
One half Onion; (chopped)
1 pound Blackened Roma tomatoes
4 teaspoon Finely minced roasted garlic
One half cup Minced fresh cilantro leaves
4 Chopped chipotle chilies en
adobo
1 pound Roma tomatoes
One fourth cup Virgin olive oil
One fourth cup Red wine vinegar
1 tablespoon Salt
1 teaspoon Sugar

To prepare Fire Roasted Tomato Chipotle Salsa, in saute pan over medium
heat, place 1 tablespoon virgin olive oil. Add One half onion (chopped) and
saute until caramelized, about 10 minutes. In food processor or blender,
place onion, 1 pound blackened Roma tomatoes, and 4 teaspoons finely minced
roasted garlic.

Pulse until finely chopped but not pureed.

Add One half cup minced fresh cilantro leaves and 4 chopped chipotle chilies en
adobo, pulse to mix.

Peel, seed and chop 1 pound Roma tomatoes and add to mixture with One fourth cup
virgin olive oil, One fourth cup red wine vinegar, 1 tablespoon salt and 1
teaspoon sugar.

Obviously this recipe intrigues, what with the chipotle ingredient. I also
can substitute a tablespoon of Balsamic Vinegar for some of the red wine
vinegar. I can use fresh parsley if the IGA doesn't have fresh cilantro. We
have available some cylindrical tomatoes about 1.5 in. D by 3.5 in. L, and
I will call those Roma.
My question is, how do you blacken a tomatoe? (Speel checker by Dan
Quayle). I could put 'em in the kitchen oven broiler I reckon. Spray with
oil? Burn 'em till they blister? What is the point, surely this has to make
some fundamental change to 'em that must be desirable. I guess I could also
roast the garlic at the same time.
Posted to bbqdigest Volume 98 Issue 030 by jprather@usa.net on Jan 13,
1998