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Smoky Roasted Salsa
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    Smoky Roasted Salsa

  • 3 Garlic cloves -- peeled
  • 1 md Onion -- quartered
  • 3 lg Tomatoes
  • 1 Canned chipotle chile in adobo
  • 1/4 c Lime juice
  • 2 tb Salad oil
  • 1/4 c Fresh cilantro leaves -- chopped
  • Place a 10 to 12 inch uncoated frying pan over high heat. Add garlic, onion, and tomatoes. Cook, turning often with tongs, until charred on all sides (about 10 minutes). Remove from pan and let cool. Cut tomatoes in half crosswise and discard seeds. In a blender or food processor, combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency.
    Makes 3 cups.

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