Fire-Roasted Tomato Chipotle Salsa

• 1 tablespoon olive oil
• 1/2 onion, peeled and chopped
• 2 lbs roma tomatoes, blackened
• 4 teaspoons finely minced roasted garlic
• 1/2 cup minced fresh cilantro leaves
• 4 chipotle chiles in adobo, chopped
• 1/4 cup olive oil
• 1/4 cup red wine vinegar
• 1 tablespoon salt
• 1 teaspoon sugar

1. Heat a tablespoon of oil in a saute pan over medium heat until lightly smoking, add the onion and saute until carmelized, about 10 minutes or so.
2. Transfer the onion, half the blackened tomatoes and garlic to a food processor and pulse until finely chopped but not pureed. Add the cilantro and chipotle chiles and pulse again to mix.
3. Peel, seed and chop the remaining tomatoes tomatoes and fold in along with the remaining oil, vinegar, salt and sugar.
4. Serve chilled or at room temp with chips, red meat or chicken.

olive oil, onion, roma tomatoes, garlic, cilantro, chiles, olive oil, red wine vinegar, salt, sugar

Taken from www.food.com/recipe/fire-roasted-tomato-chipotle-salsa-368497 (may not work)