Fire Roasted Salsa (Más Salsa Por Favor)

This homemade salsa is comparable to some of the best I have had at Mexican/Tex-Mex restaurants and beats anything you can buy off the shelf. Of course this is one persons opinion. Try it for yourself.

• Ready In: 40 mins
• Serves: 16

Ingredients

• 3  lbs plum tomatoes or 3  lbs roma tomatoes
• 2  jalapenos
• 1 (7 ounce) can chipotle chiles in adobo
• 1  large  white 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

Directions

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.