Fire Roasted Salsa (más Salsa Por Favor)

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 3 lbs plum tomatoes or 3 lbs roma tomatoes
• 2 jalapenos
• 1 (7 ounce) can chipotle chiles in adobo
• 1 large onion (sliced ringwise)
• 4 green onions (trimmed to 5 inches)
• 6 teaspoons chopped garlic
• 1/2 bunch cilantro
• 1 teaspoon salt
• 1 tablespoon apple cider vinegar (optional)
• 1 tablespoon lime juice
• 1/4 teaspoon ground cumin
• 1/2 teaspoon mexican oregano
• 1/2 teaspoon ground black pepper
• 1 tablespoon olive oil

Recipe

• 1 i think plum and roma tomatoes are the same thing. we call them "roma" in texas.
• 2 fire up the outdoor grill. if you use propane make a boat out of foil to place dry wood chips into.
• 3 clean and prepare vegetables for grilling.
• 4 when the grill is hot place wood over coals or gas flame.
• 5 replace grate.
• 6 place tomatoes, jalapenos and onions on a hot grill - over hot coals, not high flames.
• 7 pile cilantro on top, so that it does not touch the grill.
• 8 place lid on grill.
• 9 lightly blacken all on both sides. 10 to 15 minutes per side.
• 10 remove cilantro and jalapeno stems.
• 11 for milder version remove jalapeno seeds.
• 12 place jalapeno peppers, 1/2 of the chipotles and 1/2 the adobe sauce, tomatoes, onions and cilantro and pulse in a food processor (i use a manual ultimate chopper) until just coarsely chopped.
• 13 transfer to a bowl, add remaining ingredients and mix well.
• 14 makes about 4 pounds. i usually keep a pound to eat within a week and separate the remaining into 1 pound units and freeze. try it warm with chips. i tried this with chicken breast and it was wonderful. just brown the breast, cover with sauce and simmer for 15 to 20 minutes.