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Roasted Vegie Salsa
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3 cloves garlic, peeled
1 medium-size onion, quartered
3 large tomatoes
1 canned chopotle chile in adobo sauce
1/4 cup lime juice
2 tbl. salad oil
1/4 cup packed fresh cilantr leaves
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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