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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: New Tastes from Texas
Servings: 1 quart
12 roma tomatoes
2 tablespoons olive oil
½ onion, diced
6 cloves garlic
½ cup chipotle purée
2 tablespoons brown sugar
1 tablespoon red wine vinegar
1 teaspoon lime juice
2 tablespoons freshly chopped basil
1 cup mayonnaise
salt and pepper, to taste
Heat a cast iron skillet until very hot. Add the whole Roma tomatoes, turning occasionally until they begin to blacken on all sides. When they are roasted, remove the tomatoes from the pan and slice the stem ends off. Heat the olive oil in a medium pan until lightly smoking. Sauté the onion and garlic for 5 minutes or until lightly brown. Put the tomatoes and the onion-garlic mixture through a meat grinder—You can use a food processor, but the salsa will not be as vibrant red. The processor whips air into the salsa, thereby lightening the color—Stir in the chipotle purée, brown sugar, vinegar, lime juice and basil. Stir in the mayonnaise. Season with salt and pepper.
Serve immediately or store, covered, in the refrigerator until ready to use.