Fire Roasted Tomato Chipotle Salsa
|Virgin olive oil||5 Tablespoon (1/4 Cup Plus 1 Tablespoon)|
|Onion||1⁄2 , peeled and chopped|
|Roma tomatoes||2 Pound, blackened|
|Finely minced roasted garlic||4 Teaspoon|
|Minced fresh cilantro leaves||1⁄2 Cup (8 tbs)|
|Chipotle chilies en adobo||4 , chopped|
|Red wine vinegar||1⁄4 Cup (4 tbs)|
Heat a tablespoon of olive oil in a saute pan over medium heat until lightly smoking, add the onion, and saute 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 1/4 cup olive oil, vinegar, salt, and sugar.