Fire Roasted Tomato Chipotle Salsa

Absolutely delicious! An old friend got this out of a salsa recipe book and tweaked it a bit. He always told me that the easiest way to blacken the tomatoes was to use a torch. I picked up one from Wal-Mart for really cheap, but I'm sure you can blacken them any way that you'd like. Enjoy!

¼ Cup + 1 Tablespoon Extra Virgin Olive Oil
1 Onion Chopped
2 Pounds Roma Tomatoes Blackened
4 Clove Garlic Roasted & Peeled
½ Cup Cilantro
4 Chipotle Chile In Adobo Sauce (more or less depending on how hot you want it)
¼ Cup Red Wine Vinegar
1 Teaspoon Salt
1 Tablespoon Sugar

Preheat oven to 350, wrap garlic (skin on) in foil and put in the oven until the garlic is soft.
Heat a tablespoon of olive oil in a sauté pan over medium heat until
lightly smoking, add the onion, and sauté until caramelized, about 10
minutes. Transfer the onion, half of the blackened tomatoes and garlic
to a food processor and pulse until finely chopped but not pureed. Add
the cilantro and chipotle chilies, and pulse again to mix. Peel, and
seed remaining tomatoes. Cut into chunks. Place in food processor and
pulse a few times but not so much as to puree. You want some chunks of
tomato left. Add remaining EVOO, vinegar, salt and sugar.