Fire Roasted Salsa

by Jessica McGuire

3 medium tomatoes, quartered

1 green tomato, quartered

1 poblano chili, halved

5 springs fresh cilantro

1 can chipotles in adobo sauce

1/2 sweet yellow onion, diced

3 cloves garlic

Extra Virgin Olive Oil

Salt

Pepper

In a dry cast iron skilled, sear poblano and tomatoes until the skin is blistered.  This can also be done on a grill.

In a food processor, add tomatoes, chili, cilantro, garlic and onions.  Drizzle in just the sauce from the can of chipotles.  For a spicier salsa, add a chili from the can too.  Drizzle in about three turns of olive oil.  Salt and pepper to taste.

Blend until uniform but still a little chunky.  Serve with your choice of chips.