Sometimes I find the greatest recipes in the strangest of places - like this one I found in Glamour Magazine for Salsa de Chipotle. Even though I had to tweak it a bit, I gotta say that this recipe is a big time winner!! This salsa is easily a great stand-alone dip, but I think it would be so good as a marinade for chicken, or a Mexican pasta sauce - give it a try!
Salsa de Chipotle
8 medium ripe tomatoes
1/4 cup canola oil + 1 tsp for sauteeing onions
1 small white onion, chopped
4 cloves garlic, chopped
1/4 cup cilantro, chopped
2 chipotle chilis in adobo
juice of 1 large lime
1 large red chili pepper, seeded and membrane removed
Prehead oven to 350degrees. Cut tomatoes in half, and place them on a baking sheet covered in foil. Season with salt & roast for 1 1/2 hours. They are going to shrink up and turn almost "meaty' - it's awesome because all the flavours are concentrated.
Meanwhile, in a saute pan, heat 1 tsp oil and cooke onion and garlic until golden brown. Set aside. When the tomatoes are done, put them into the food processor or blender. Add the onions, galic, cilantro, chilies, lime juice and salt (go eas with the salt at first because remember that you salted the tomatoes already while roasting).
Slowly increase the speed and add the oil from the top and continue blending until the salsa is smooth, almost "creamy."