4Th of July Tomato Salsa

4Th of July Tomato Salsa

Create a little fireworks in your salsa or adjust the chilies!

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Ingredients: 2 pounds Roma tomatoes, cut in half lengthwise

1 medium white onion, cut into six wedges

1 large garlic clove, halved

a couple pinches of finely ground sea salt

2-3 tablespoons of extra-virgin olive oil

1 medium dried guajillo chile pepper, soaked in boiling water until softened, and then drained

1 -2 chipotles in adobo sauce (canned)

1/2 cup cilantro, roughly chopped

Directions:

Heat oven to 400F degrees. Now gently tossed the tomatoes, onions, garlic, and salt with the olive oil in a large bowl. After they are nicely coated arrange in a single layer, tomatoes cut-side facing up, across a parchment-lined baking sheet. Roast in the oven for 25-30 minutes or until the tomatoes start to collapse and the onions begin to caramelize a bit. Remove from the oven. Puree the chiles (both the guajillo and chipotles) with the roasted garlic and two roasted tomato halves. Chop the remaining tomatoes by hand (once they've cooled a bit). Chop and add the onions as well. Season with salt and stir in the cilantro. Makes about 2 1/2 cups.