2-3 pounds of fresh on the vine tomatoes. Roma is good too. Leave 3 or 4 of the tomatoes fresh, not cooked

1 Red or Yellow Onion

2 Jalapeños (seeded)

Poblano Pepper (optional)

6-8 Cloves Peeled Whole Garlic

1/4 Cup Olive Oil

2 Limes

Bunch of Cilantro

Kosher Salt

1 Can of Chilpotle in Adobo Sauce

Step 1

Cut tomatoes in half and place face down on a foil-lined cookie sheet.

Peel 6 to 8 whole cloves of garlic, add to cookie sheet.

Quarter onion and add to cookie sheet

Add whole jalapeños to cookie sheet.

Drizzle olive oil over everything on the cookie sheet and cook on 450 for 30 minutes.

Step 2

Once tomato, onion, garlic and jalapeño come out of the oven, allow to completely cool.

Once cooled, add to a large blender like a Vitamix.

Add bunch of cilantro and salt to taste.

Add a few of the chilpotle peppers and the adobo from a can of Chilpotle in Adobo Sauce

Add the 3-4 reserved, fresh (uncooked) tomatoes to the blender.

Blend until you get the consistency you want (don't blend as long for a chunkier salsa)

Store in glass jars for up to a week. You can also freeze this salsa as well.