Ingredients
- 4 large ripe tomatoes on the vine
- 1/2 yellow onion, chopped fine
- 1 clove garlic, chopped fine
- 1 clove red jalapeno, seeded and finely diced
- 2 clove roasted chipotle peppers, chopped fine
- 1/4 cup cilantro, chopped rough
- 2 cup scallions, sliced fine
- 1 teaspoon red wine vinegar
Preparation
Baking Directions:
Place the tomatoes on a baking tray and using a handheld blow torch, char the skins until they get a charred black look and the skin shrinks and tears.
(if you do not have a blow torch, you can char them over the grill or over a gas burner on the stove while using tongs).
Allow to cool, then peel away the skin and remove the cores from each tomato.
Remove the seeds and chop the tomatoes roughly.
Place the tomatoes in a large mortar and pestle or food processor.
Begin pounding the tomatoes gently to break them up, then add all the remaining ingredients and mix well.
Add the olive oil to taste while mixing with a wooden spoon, you should need no more than 2 tablespoons.
Season with salt and pepper and allow flavors to meld for about 10 minutes before serving with baked corn tortilla chips, or keep in refrigerator until serving.
