Blackened Salsa

• 4 ripe tomatoes
• 1 peeled onion
• 2 -3 jalapeno peppers
• 6 tomatillos, husks removed
• 5 garlic cloves
• 1 teaspoon cumin
• 1 dash kosher salt
• 3 canned chipotle chiles

1. On a grill or dry pan put on the tomatoes, jalapenos, tomatillios and onions.
2. Keep turning until all sides are blackened.
3. Chop off the ends of the garlic, wrap in foil and bake in oven at 350 until soft or put on grill until soft.
4. Remove tomatoes, jalapenos, onions and tomatillos when black and let cool.
5. Remove garlic when soft.
6. In a food processor combine tomatoes (make sure stems of tomatoes and jalapenos are removed) jalapenos, onions and tomatillos.
7. Squeeze the roasted garlic into the processor.
8. Puree until smooth.
9. add salt, chiplote peppers and cumin.
10. Puree again.
11. Serve cold.

tomatoes, onion, peppers, garlic, cumin, kosher salt, chiles

Taken from www.food.com/recipe/blackened-salsa-9402 (may not work)