Charlene's Recipe

Fire roasted tomato salsa

Category: Dips, Sauces and Toppings

5 Roma tomatoes
Dried chipotle chiles, reconstituted in warm Water to cover until soft, then drained
1 cup fresh lime juice
1 cup chopped basil leaves
1/4 cup minced garlic
1/4 cupbalsamic vinegar
2 teaspoons sugar
2 teaspoons salt
1 teaspoon freshly cracked black pepper
1 cup olive oil
5 Roma tomatoes

Make the Fire-Roasted Tomato Salsa: Over a hot grill, roast the tomatoes until blackened all over. Transfer to a bowl and add the chipotles. Cover and allow to cool for 15 minutes. Add the lime juice, basil, and garlic and marinate for 10 minutes. Transfer to a blender or food processor and pulse until chunky. Transfer to a nonreactive bowl and add the vinegar, sugar, salt and pepper. Slowly whisk in 1 cup of olive oil. Cover with plastic wrap and reserve in the refrigerator.