This is my “go to” salsa… smoky, hot and sweet. What’s not to like?

Heat level: med-hot

Ingredients:

1/4 cup plus 1 T extra virgin olive oil
1/2 lrg or 1 med yellow sweet onion, chopped
1 28oz can Muir Glen Organic Fire Roasted Tomatoes (diced or whole)*
1 head roasted garlic**, minced
1/2 cup fresh cilantro, minced
4 chipotles en adobo***, chopped
1/4 cup red wine vinegar
1 T kosher or sea salt
1 t. sugar

• Saute the onion in the 1T of olive oil until caramelized, about 10 min over med-high heat
• Place the caramelized onion, roasted garlic, and 1/2 of the can of tomatoes in a food processor and pulse briefly to blend
• Add the chipotles and half of the chopped cilantro and pulse briefly again
• Empty processor into large bowl – fold in remaining tomatoes, 1/4c olive oil, vinegar, salt and sugar
• Finally, fold in remaining chopped cilantro
• Cover and let “marry” in fridge for at least 1 hour
• Yield – about 5 cups

(In the end, I like to add 2 or 3 roma tomatoes, coarsely chopped for bulk, as well as 1/2 onion chopped)

* if using whole tomatoes, coarsely crush by hand – alternately you can blister 2lbs roma tomatoes over fire/torch and chop, skins and all
** roasted garlic – cut top off one head garlic, exposing cloves, place in oven safe dish, drizzle w/ olive oil, and roast covered with foil about 30-40min @ 350 degrees
*** I like to include alot of the adobo sauce that the chipotles are packed in – the more you add, the more heat you get. adjust to taste

Final thoughts: Go easy on the olive oil, as too much will make the salsa soupy.