INGREDIENTS

INSTRUCTIONS

To prepare Fire Roasted Tomato Chipotle Salsa, in saute pan over medium
heat, place 1 tablespoon virgin olive oil. Add 1/2 onion (chopped) and
saute 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 tomatoe? (Speel checker by Dan
Quayle). 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-digest Volume 98 Issue 030 by jprather@usa.net on Jan 13,
1998

A Message from our Provider:

“Let Him therefore send and do what He will. By His grace, if we are His, we will face it, bow to it, accept it, and give thanks for it. God’s Providence is always executed in the ‘wisest manner’ possible. We are often unable to see and understand the reasons and causes for specific events in our lives, in the lives of others, or in the history of the world. But our lack of understanding does not prevent us from believing God. #Don Fortner”