Anonymous Tue May 23 19:42:37 2006

1 tablespoon virgin olive oil

1/2 onion -- (chopped)

1 pound blackened Roma tomatoes

4 teaspoons finely minced roasted garlic

1/2 cup minced fresh cilantro leaves

4 chopped chipotle chilies en adobo

1 pound Roma tomatoes

1/4 cup virgin olive oil

1/4 cup red wine vinegar

1 tablespoon salt

1 teaspoon sugar

To prepare Fire Roasted Tomato Chipotle Salsa, in saut� pan over medium heat, place 1

tablespoon virgin olive oil. Add 1/2 onion (chopped) and saut� 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 1/2 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 1/4 cup virgin

olive oil, 1/4 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 tomato? 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 BBQ List by

jprather@usa.net on Jan 13, 1998