Chipotle Salsa

Ingredients

• Ten fresh roma tomatoes or 1 28oz can roasted tomatoes
• Tequila
• Sea salt
• 1 white onion, rough chopped
• Balsamic vinegar
• Half a bulb of garlic, paper removed, cloves separated but not peeled
• 2 to 4 chipotle peppers in adobo sauce
• Vegetable oil or lard

Method

1. Marinate chopped onion with:
   • balsamic vinegar
   • tequila
   • sea salt
2. Wash, core and quarter the tomatoes (if using fresh) and roast in a cast-iron skillet until disintegrated and sticky. Deglaze with tequila. Remove from skillet and salt well.
3. Roast garlic cloves in a cast-iron skillet until the outsides are black. Peel when cool.
4. Process tomatoes, garlic, onions (drained) and chipotles with water until desired consistency achieved (I like it a little coarse).
5. Fry in hot oil or lard 5–7 minutes until color deepens.
6. Let cool, jar and store in refrigerator.