Blind Willyz Fire Roasted Chile Salsa

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 (14 1/2 ounce) can cut tomatoes, undrained
• 1 -2 fire roasted jalapeno, chopped
• 1/3 cup fire roasted onion, chopped (about 1/4 whole onion)
• 1/4 cup chopped fresh cilantro, chopped
• 1 tablespoon rice wine vinegar
• 1 tablespoon water
• 1 1/2 teaspoons cornstarch

Recipe

• 1 drizzle olive oil over the onion and season with salt and pepper. a drizzle of lime juice is a nice touch as well. wrap the onion in foil and place in chili roaster with the peppers. roast over the fire for 10 minutes then check for doneness.
• 2 if you don't have a chile roaster, the oven will do in a pinch.
• 3 when done place chilies in a plastic bag for about 10 minutes. then peel, seed and chop. chop onion.
• 4 put the cut toms in a small sauce pan and break up. i use a potato masher, works well. bring to a boil.
• 5 in the mean time combine vinegar, water and cornstarch to make a slurry. when the toms com to a boil, add chilies, onion and slurry. mix well to thicken and remove from heat.
• 6 let this cool slightly before adding the cilantro. you don't want the cilantro to wilt from the heat in the mixture. (you may, i don't know. it looks like cooked spinach to me and that ain't cool :>).
• 7 add cilantro.