Roasted-Chipotle Salsa

Ingredients:

1-1/2 cups chopped onion
3 medium tomatoes
6 garlic cloves, unpeeled
1/4 cup balsamic vinegar
1/4 cup lime juice
1/4 cup water
1 Tbsp. vegetable oil
1 tsp. dried oregano
1 tsp. black pepper
1/4 teaspoon salt
1/3 cup canned chipotle chiles in adobo sauce, undrained (to use dried chiles, rehydrate in hot water first)

Instructions:

Preheat the broiler.

Place the first 3 ingredients on a baking sheet and broil them for 20 minutes or until they become blackened. Stir the ingredients often, then remove the garlic cloves. Squeeze to extract the garlic pulp and discard the skins.

Place the onions, tomatoes and garlic in a food processor with the remaining ingredients and process until smooth. Serve the salsa warm or at room temperature with baked tortilla chips.

Yields 3-1/2 cups salsa (serving size: 1/4 cup).