Chipotle Salsa
Took ten real nice roma tomatoes, quarterd and cored, and roasted the heck out of them in my big cast-iron skillet. When they were disintegrated and sticky and smelled amazing, I deglazed the pan with tequila blanco, scooped it all into a large stainless-steel bowl, and salted. Choppt up one white onion and soaked it in balsamic vinegar, tequila and sea salt. In my smaller cast-iron skillet I roasted a half a head of garlic, cloves separated and left in their peels, til they were quite black. Popped those into a smaller bowl, and left evrything to cool while I rode the train downtown with my family and played in a fountain. Came back. The house smelled unbelievable. Peeld the garlic, drained the onions thru a colander, and added them both to the tomatoes. Then I added the end of a can of chipotles, which amounted to about 2 and a half peppers and a bunch of the goop they’re packed in. Ground it all up in the food processor adding a little water til it was a texture I liked, not quite smooth with a few bits of onion still discernible. Then heated up a generous amount of oil in the big cast-iron (you’re supposed to use lard, probly becuz you can get that shit Really hot, and of course for its flavor; but I don’t keep no lard around ’cuz the hydrogenated stuff I wouldnt touch with a 39-and-a-half-foot pole and the fresh stuff is kind of expensive & hard to find and anyway I worry about not using it all up before it gets rancid) and pourd the contents of the food processor into it. Fried 5 or 7 minutes until the color kind of changed, tasted it, fainted cuz it was so good, forced Jen to taste it, let it cool, tasted it some more, and poured it into jars. Then tasted it some more.