Fire Roasted Warm-N-Smoky Salsa

by Katie of
 
8 Roma Tomatoes, seeds removed and halved
1 onion, peeled and halved
1 pablano pepper, halved and seeded
2 cloves garlic
2 T. olive oil
1 Fresno pepper
2 T. chipotles in adobe sauce
1 chipotle in adobe (optional)
1/2 c. fresh cilantro
1 t. salt
1/2 t. pepper
1/2 t. cumin
1/2 lime, juiced
 
DIRECTIONS:
Preheat oven to 400º.  Move top oven rack to highest setting. Line a cookie sheet with foil and drizzle a little olive oil and brush all over the foil.  Add tomatoes, onion and pablano,cut side down.  Also add garlic cloves. Drizzle remaining olive oil over all and brush tops of veggies.  Place under broiler rack and let roast until vegetable skins are slightly blackened, about 20-30 minutes.  Scoop all veggies into food processor.  Add fresno pepper,  2/3 cup of fresh cilantro, chipotle sauce, salt, pepper and cumin and squeeze lime over top.  Proccess until smooth.  Serve warm with tortilla chips. 
 
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