Smoky Chipotle Salsa
6 Organic Tomatoes
1 Organic Red Onion
1 Small Can Chipotle Peppers in Adobo Sauce
1/2 Fresh Bunch Cilantro
2 Anahiem Peppers
1 Cup Organic Chicken Stock
3 Tablespoon Organic Balsamic Vinegar
8 Garlic Cloves
1 Tsp Sea Salt
1 Tsp Roasted Crushed Cumin Powder
1 Tsp brown sugar
1 Tsp Freshly crushed black pepper
Light a grill and Char tomatoes, Onions and Anahiem Peppers and garlic cloves wrapped in aluminum foil. The tomatoes should be almost burnt and so should be the peppers.
Remove all items from the grill. After they have cooled slightly, add 4 small peppers from the adobo sauce can and all grilled items to a blender and blend them together, slowly add the chicken stock and balsamic vinegar until emulsified.
Add salt, pepper and cumin powder. Adjust salt to taste. Coarsely chop the fresh coriander and add to the salsa and add fresh lime juice. Let cool in fridge for an hour and serve with Corn Tortilla Chips in your favorite salsa platter.