Spice things up at your next fiesta with this quick and easy recipe. Warning: This is hot stuff! Recipe makes about 2 cups.
4 ripe tomatoes
1/2 yellow onion
5 cloves garlic
4 chipotle peppers in adobo sauce (about 1/2 of a 7 oz. can)
1 1/2 tsp. smoked olive oil (We use Sonoma Smoked Olive Oil by The Smoked Olive)
sea salt to taste
Preheat oven to 450 degrees. Cover baking sheet with foil. Wash tomatoes and jalapeños and pat dry. Remove 5 garlic cloves from their skins. Brush tomatoes, peppers and garlic with olive oil (about 1/2 tsp.) and place on baking sheet. Reserve about 1 tsp. olive oil for blending.
Roast in oven for about 10 minutes. After 10 minutes, turn over with tongs so all sides get browned. Continue roasting in oven for another 10 minutes or until tomatoes and peppers become blistered and charred and garlic becomes caramelized and soft. Remove from oven. Using the foil from baking sheet, wrap tomatoes and peppers to allow steam to loosen skins (about 5 minutes). Once cool enough to handle, peel outer skins away and remove stems and tomato cores. Slice open peppers and remove seeds.
Place tomatoes, peppers, garlic and onion in blender. Remove about 4 chipotle peppers from can and add to blender with the adobe sauce. Add 1 tsp. of smoked California olive oil and blend to desired consistency. Pour into serving bowl and salt to taste. Chill in refrigerator until ready to serve.