1/4 cup olive oil
1/2 yellow onion, peeled and chopped
2 pounds roma tomatoes
4 tsp. minced garlic
1/2 cup minced cilantro
4 canned chipolte chilies en adobo, chopped
1/4 red wine vinegar
1 TBS salt
1 TBS sugar
* Heat oil in a pan over medium heat until hot. Add onion and saute
til it caramelizes, about 10 minutes. Put onion, garlic and half of the
tomatoes into a blender and pulse until finely chopped, but not pureed.
Add cilantro and chipolte chilies. Pulse again to mix. Put in a bowl.
* Chop remaining tomatoes and add to bowl. Mix in olive oil, vinegar, salt
and sugar.
* Smokey hot and great with chips or on tamales.