Roasted Tomato Salsa - Serves 8-12

12 roma or cooking tomatoes, halved
4 cloves garlic skin on
1 jalapeno halved with seeds removed
1 small can chipotle peppers packed in adobo sauce
1 red onion, quartered
juice of 1/2 lime
1/4 cup fresh chopped cilantro

1.  Preheat Broiler.

2.  Line a cookie sheet with foil, and place the tomato halves skin up on the sheet.  
    Add the jalapeno also skin up, the onion quarters, and the garlic cloves.  Drizzle all with some EVOO.

3.  Cook for 5-10 minutes, or until the tomato skins begin to brown.  Remove pan from oven and let cool.

4.  Put contents into a food processor, adding a couple chipotle peppers.  Process to desired consistency.  

5.  Pour into a bowl, add the juice of the lime, salt, and the cilantro.  Taste and adjust the seasonings.  
    Serve with tortilla chips.

*if you want to adjust the heat, add more chipotle peppers for a smoky heat, or throw an extra jalapeno on the cookie sheet for straight up heat.*