Chef Julian Medina’s Roasted Tomato Chipotle Salsa
(Yields 1 Quart)
4 plum tomatoes
1/2 Spanish onion
4 garlic cloves
½ cup of cilantro leafs
2 canned chipotles
¼ cup rice vinegar
1 tablespoon sherry vinegar
Kosher salt to taste
2 tablespoons vegetable oil
1. Pre-heat the oven at 375º F.
2. In a roasting pan place plum tomatoes, onion, chile Serrano, garlic with vegetable oil and salt to taste. Cook all the ingredients in a pan in a medium heat and roast for about 30 minutes, or until soft.
3. In a blender or food processor, pulse the tomato mixture with cilantro, chipotles, rice vinegar and and sherry vinegar, check seasoning.
4. Served cold with tortilla chips.
Dump ingredients in le cruiset
Swap out of cooked ingredients in blender – add vinegar into blender pulse and pour over resting chicken