Roasted Tomato and Chipotle Salsa

It's that time of year.  Summer is winding down and the garden is bounteous. Most years I have a good tomato crop but this year seems to be a difficult year.  I have lots of plants but my tomatoes aren't turning green!! Fresh tomatoes are my favorite part of summer and having a garden.  I hope they start turning quickly before the weather does.  Typically around here, they're done the first week of October so that doesn't give us very long.  Lucky for me, there are several produce stands around here that sell local tomatoes by the box.  I usually hit them up once or twice a season so I have enough to put up for the winter and through next year. We love to can spaghetti sauce and tomatoes for soup and, of course salsa!!

It's been a few years since I canned salsa and we are sorely missing it!!  I found this Restaurant Style Salsa to hold us over in the mean time, but there's nothing like the taste of salsa made from home grown tomatoes. This roasted variety will blow your socks off (especially if you use a lot of chipotles!!). I love the smokiness of the roasted tomatoes and chipotles, it's seriously the best-tasting salsa that's come out of this kitchen in a LONG time!


Roasted Tomato and Chipotle Salsa
1 quart roasted Roma tomatoes
3/4 cup diced tomatoes
1/3 cup onion, diced
1/4 cup Anaheim pepper, diced
1/3 cup jalapeño peppers, diced
1 Tbsp. minced garlic
1/2 Tbsp. olive oil
2 1/2 Tbsp. chopped cilantro
1 Tbsp. salt
1/2 Tbsp. sugar
chipotles in adobo, seeded
1/2 cup lime juice
1/2 cup vinegar


Rinse tomatoes, slice off top and cut in half.  Place cut side down on a baking sheet and place under broiler.  Broil until tomatoes start to blacken.  Remove from oven and slightly cool.

Add all ingredients into a blender and enough chipotles to suit your taste. Blend to desired consistency. Taste and adjust seasoning as necessary.

Store in airtight container in the fridge or process in boiling water bath canner for 15 minutes.

**If you are not planning on canning the salsa you can omit the vinegar and reduce the lime juice to 1-2 tablespoons.