Fire-Roasted Salsa Courtesy Of: Kiko Rios Southwest Tacqueria, Annandale, NJ Fire-Roasted Salsa 1-1/2 quarts 3 lbs. SYSCO Imperial fresh plum tomatoes, cored, halved, seeded 2 oz SYSCO natural peeled garlic cloves 1/4 cup SYSCO Suprema olive oil 1/4 cup SYSCO Natural cilantro, packed 12 oz Imperial diced onions 3 Tbsp SYSCO Supreme red wine vinegar 2 tsp SYSCO Imperial salt 1 tsp SYSCO Classic sugar 1. Roast 1 lb., 8 oz. of the tomatoes on flat top grill or under broiler until softened and skins are slightly blackened. Remove skins and chop pulp. Chop remaining fresh tomatoes. Combine tomatoes in bowl of food processor.
2. Roast garlic cloves in dry skillet over medium-low heat until lightly golden. Remove; chop. Sauté with onions in oil until lightly golden. Add mixture to tomatoes in processor. Add cilantro; process until finely chopped. Add chipotle puree (more or less to taste), vinegar, salt, and sugar. Process until mixture is blended but not liquefied.