🌚 Fire-Roasted Tomato Chipotle Salsa 🐐
YIELD: 4 cups
SOURCE: Coyote's Pantry (Mark Miller & Mark Kiffin)
STORAGE: 4-5 days refrigerated
INGREDIENT QUANTITY PROCEDURE
ripe plum tomatoes (~8 tomatoes per lb)
2 lbs
  1. 1 Blacken half of the tomatoes over a fire.
olive oil
  1. 2 Sauté until caramelized (~10 minutes).
onion, chopped
1 2
cloves roasted garlic, minced
4
  1. 3 In a food processor, add half of tomatoes, onions, garlic.
  2. 4 Pulse chopped, but not puréed.
cilantro, minced
1 2 cup
  1. 5 Pulse to combine.
chipotle chiles en adobo, chopped
4
red wine vinegar
1 8 cup
  1. 6 Peel, seed, and chop remaining tomatoes.
  2. 7 Gently fold remaining ingredients into food processor.
salt
1 tbsp
sugar
1 tsp
SCALING: