Chipotle Salsa (Fire Roasted Veggies)

• servings: Yield: 2 pints
• active time: 10 minutes
• total time: 20 minutes

Ingredients

1 small sweet onion, cut into chunks (or 1/2 large)

3 garlic cloves, minced (about 1/2 tablespoon)

2 large tomatoes, halved

2 Fresno (or jalapeno) peppers

2 large handfuls fresh cilantro (about 1/2 bunch)

2 chipotle peppers (from a can in adobo sauce)

1 tablespoon lime juice

1 teaspoon ground cumin

1 teaspoon coarse salt

Directions

Roast the tomato halves, onion and peppers over high heat (oil, salt and pepper). Remove from heat and chop roughly.

Pulse the onion and garlic and peppers a few times in a food processor or blender.

Add remaining ingredients and continue pulsing until you’ve reached your desired texture.

Adjust seasoning, if necessary.

Transfer salsa to mason jars, or container of choice, and store in the refrigerator for up to one week.