Cheeky Chipotle

I love making salsa, especially "Roasted Tomato-Chipotle Salsa!" Take the concentrated, roasty flavor of blackened tomatoes, the smokiness of chipotles, and the sweetness of roasted garlic, and you have a splendid salsa! This all-purpose salsa is fantastic with chips and guacamole, and is especially good with red meats. To roast the garlic, cut the top off a head of garlic, place it in a foil packet, drizzle with olive oil, season with salt and pepper, seal the foil packet, and roast in a 350 degree oven for about 30 minutes, or until the garlic is soft and sweet. To use, just squeeze the buttery soft cloves from the head of garlic. This salsa may take a little effort, but I promise it is well worth your time!

Roasted Tomato-Chipotle Salsa (Salsa de Chile Chipotle)

Makes about 4 cups

Ingredients:

3 tablespoons extra virgin olive oil

1/2 onion, peeled and chopped

2 pounds Roma tomatoes, blackened

4 teaspoons finely minced roasted garlic

1/2 cup minced fresh cilantro leaves

4 chipotle chiles en adobo, chopped (sold in cans, I like San Marcos)

1/2-1 tablespoon salt, to taste

1 teaspoon sugar

1/2 lime juice, freshly squeezed

Directions:

Roasting the tomatoes

The broiler method: Lay the tomatoes on a baking sheet and place about 4 inches below a very hot boiler. Roast until blistered and blackened on one side, about 6 minutes; with a spoon or pair of tongs, flip the tomatoes and roast on the other side.

The griddle method: Line a griddle or heavy skillet with aluminum foil and heat over medium. Lay the tomatoes on the foil and roast, turning several times, until blistered, blackened and softened, about 10 minutes. Don't worry if the skin sticks to the foil.

Making the salsa

Heat a tablespoon of olive oil in a saute pan over medium heat until lightly smoking, add the onion, and saute, stirring often, until caramelized, about 10 minutes. (Don't let it burn!) 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 2 tablespoons olive oil, lime juice, salt, and sugar. Splendid!