To prepare Fire Roasted Tomato Chipotle Salsa, in saute pan over medium heat, place 1 tablespoon virgin olive oil. Add 1/2 onion (chopped) and saute until caramelized, about 10 minutes. In food processor or blender, place onion, 1 pound blackened Roma tomatoes, and 4 teaspoons finely minced roasted garlic.

Pulse until finely chopped but not pureed.

Add 1/2 cup minced fresh cilantro leaves and 4 chopped chipotle chilies en adobo, pulse to mix.

Peel, seed and chop 1 pound Roma tomatoes and add to mixture with 1/4 cup virgin olive oil, 1/4 cup red wine vinegar, 1 tablespoon salt and 1 teaspoon sugar.

Obviously this recipe intrigues, what with the chipotle ingredient. I also can substitute a tablespoon of Balsamic Vinegar for some of the red wine vinegar. I can use fresh parsley if the Iga doesn't have fresh cilantro. We have available some cylindrical tomatoes about 1.5 in. D by 3.5 in. L, and I will call those Roma.

My question is, how do you blacken a tomatoe? (Speel checker by Dan Quayle). I could put 'em in the kitchen oven broiler I reckon. Spray with oil? Burn 'em till they blister? What is the point, surely this has to make some fundamental change to 'em that must be desirable. I guess I could also roast the garlic at the same time.