Chipotle Salsa Recipe

• 8-10 large, ripe Romas, cored, roasted and blackened, or 2 cans fire roasted tomatoes (14.5 oz.), drained
• 1-2 jalapenos, blackened and seeded
• 1 small onion, chopped
• 4 cloves garlic, chopped
• 1 tbs. oil
• 1/4 cup red wine vinegar or fresh lime juice
• 1-2 tbs. chipotle salsa (La Costena or San Marcos), or chipotle en aadobo *
• pinch sugar
• 1 tsp. salt
• 2 tbs. cilantro leaves
• optional: green parts of a few scallions
• If you cannot find canned "chipotle salsa," use the adobo from a small can of chipotle peppers in adobo. If this is not available, contact me for a hard to find ingredient swap.

Directions