Grilled Chipotle and Tomato Salsa Roja

"Many find that the addition of a bit of sugar enhances the rich smoky flavors. Experiment. Add just a wee bit at a time until it suits your taste." From Retro Fiesta.

• 6 ripe tomatoes, cut in half
• 1 cup onions, sliced
• 4 jalapeno chiles, seeded and sliced
• 4 garlic cloves, chopped
• olive oil
• 2 tablespoons chipotle chile puree
• 2 green onions, including green part, finely chopped
• 1/2 cup fresh cilantro leaves, chopped
• 1/2 cup fresh lime juice
• Sugar, salt and black pepper, to taste

METHOD

Place tomatoes, onions, chiles, and garlic on baking sheet; brush with olive oil. Broil until tomato skins begin to blacken and are a bit soft. Turn ingredients once or twice during blackening. Remove and let cool. Process in blender or food processor to coarse puree. Remove to bowl and add remaining ingredients. Adjust seasonings. Refrigerate until ready to use.

Yield: About 4 cups

Adapted from Retro Fiesta: A Gringo's Guide to Mexican Party Planning ©Geraldine Duncann, Published by Collector's Press click for review

this recipe from www.inmamaskithchen.com

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