Charred Chipotle Salsa

Ingredients

• 4-7 tomatoes (depending on their size) I use on the vine or Roma.

• 1 small white onion or 1/2 large onion

• 1 bunch of cilantro

• 1-2 limes

• 3-6 cloves of garlic (peeled or with skin on. Leaving the skin on protects it from burning too much, but makes it a little harder to get all the skin off once it is charred. I usually peel it.)

• 7oz can of chipotle in adobo sauce (can use dried or charred jalapeño if you can’t find the can)

Directions

1. In a cast iron skillet place the tomatoes, onion and garlic. Set on medium high heat and char. The garlic chars the fastest so you will have to remove that first. I char the onion on two sides (cut side of half the onion and the back) and usually three sides of the tomatoes.

2. Place the charred garlic and all of the tomatoes but 2 or 3 in a blender. Add the cilantro stalks and 2-4 chipotle peppers and the sauce. (2 is very mild, 4-6 medium, and the whole can makes it spicy)

3. Blend until desired consistency and place in a bowl.

4. Dice the onion and cilantro and add it to the bowl.

5. Roughly chop the reserved tomatoes and add them to them to the bowl (this step is optional but I like the chunkiness of not blending all the tomatoes).

6. Squeeze in the juice of one lime.

7. Season with salt and pepper if desired.

8. Taste and adjust seasoning. I usually have to add more lime and salt until I get it just right.

9. Enjoy your salsa!