• ¼ c. plus 1 Tbs. virgin olive oil
• ½ onion, peeled, chopped
• 2 pounds Roma tomatoes blackened
• 4 tsp. finely minced roasted garlic
• ½ c. minced fresh cilantro leaves
• 4 chipotle chilies in adobo sauce. Chopped.
• ¼ c. red wine vinegar
• 1 Tbs. salt
• 1 tsp. sugar

Heat a Tbs. of olive oil in a sauté pan over a medium heat until lightly smoking. Add the onion and sauté until caramelized, about 10 minutes. Transfer the onion, half the blackened tomatoes and garlic to a food processor or blender and pulse until finely chopped, but not pureed. Add the cilantro and chipotle chilies and pulse again to mix. Peel seed and chop the remaining pound of tomatoes and fold in together with the remaining ¼ c. of olive oil, vinegar, salt and sugar.  

--Silvia Romney