Fire-Roasted Salsa

About 5 years ago, Daddy and I went to San Antonio for a long weekend. A restaurant on the Riverwalk called Zuni's Grill served THE best roasted salsa ... that we spent an entire afternoon before boarding the plane driving all over the place trying to find a retailer who sold the stuff in jars. It was a wild-goose chase that did not end well.

This summer with a garden full of promise, I found this recipe in Taste of Home and tried it immediately. This recipe right here, baby girl, is the stuff legacies are made of. We have a freezer full of it already.

6 medium tomatoes
1 jalapeno pepper
1/2 C. fresh cilantro leaves
2 green onions, cut into pieces
4 garlic cloves
1 chipotle in adobo sauce
1-4oz. can green chilies
2 T. lime juice
1 T. olive oil
1/4 tsp. salt

Grill or broil the tomatoes and jalapeno until skins are blackened and blistered. Transfer to a bowl and cover for 20 minutes.

In food process or blender, pulse cilantro, onions, and garlic until fine. Add chipotle, chilies, lime, oil, and salt and mix until incorporated.

Remove skin and stems from tomatoes and add to food processor. Remove skin and seeds from jalapeno and add. Blend until smooth.

Serve chilled with tortilla chips.

Recipe is easy to double or quadruple and freeze in clean jars.

{LDM}