Roasted Red Chile Sauce

• 10 to 12 Roma tomatoes, cut in half (about 2 + 1/2 pounds)
• 6 cloves garlic, peeled and roughly chopped
• 1 medium yellow onion, peeled and quartered
• 1 red bell pepper, quartered, stemmed and seeded
• 1 to 2 jalapenos, stemmed and seeded
• 1 teaspoon kosher salt, or to taste
• 1 canned chipotle chile with a tablespoon of the adobo sauce (canned chiles in adobo are available in the Hispanic section of many groceries)
• 1/2 cup chopped fresh cilantro

1. Preheat the oven to 400.
2. Spread the tomato halves, garlic, onion, pepper, and jalapenos on an oiled sheet pan.
3. Sprinkle with salt.
4. Roast in the oven until the veggies begin to blacken on the edges, about 20 to 25 minutes.
5. Turn as needed.
6. Puree in the blender with the chipotle and cilantro until smooth.
7. This sauce can be prepared up to 3 days in advance, pureeing all ingredients except cilantro.
8. Puree with cilantro just before using.

tomatoes, garlic, yellow onion, red bell pepper, jalapenos, kosher salt, chiles, fresh cilantro

Taken from www.cookstr.com/recipes/roasted-red-chile-sauce (may not work)