Smoky Roasted Salsa

Recipe from: Stephanie da Silva
Servings: 3 cups

   3      cloves        garlic, peeled
   1      medium        onion, quartered
   3      large         tomatoes
   1                    canned chipotle chile in adobo sauce
     1/4  cup           lime juice
   2      tablespoons   salad oil
     1/4  cup           fresh cilantro leaves, packed

Place a 10 to 12 inch uncoated frying pan over high heat.  Add garlic, onion, and tomatoes.  Cook, turning often with tongs, until charred on all sides (about 10 minutes).  Remove from pan and let cool.  Cut tomatoes in half crosswise and discard seeds. In a blender or food processor, combine vegetables, chipotle, lime juice, oil and cilantro; whirl to desired consistency.