Roasted Tomato Chipotle Salsa

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I learned the basis for this one on a beach in Mexico.

  • 4 – 28 oz. cans whole tomatoes – see note
  • 1 large onion peeled and quartered
  • 3 cloves garlic
  • 5 Chipotles in Adobo
  • 1 tsp. Adobo sauce from the chilies
  • 1 bunch Cilantro washed, with the long stems torn off.
  1. Line a sheet pan fitted with a rack with aluminum foil. Place the rack in the sheet pan
  2. Drain the tomatoes and reserve the liquid
  3. Blacken the tomatoes under a broiler, 20 – 30 minutes depending on the size of the tomatoes.
  4. Place all of the ingredients in the bowl of a food processor and process until everything is thoroughly chopped.  Add a little reserved tomato water if the salsa is too thick.
  5. Serve.  Will keep refrigerated for about a week.

Note: You can substitute 8 lbs. of fresh tomatoes.  Remove the skins, cut them in half and roast them on the grill cut side down.  This is a lot more trouble but the salsa will have a nice smoky flavor.

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