Fire-Roasted Tomato Chipotle Salsa
- 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.
- 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.
- Peel, seed and chop the remaining tomatoes tomatoes and fold in along with the remaining oil, vinegar, salt and sugar.
- Serve chilled or at room temp with chips, red meat or chicken.