Frank's Recipes! Roasted Tomato Salsa

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Roasted Tomato Salsa

3 large tomatoes (about 2 pounds), cut in half *, seeded
3 tablespoons olive oil
1 cup chopped onion
2 jalapeno chiles, seeded and chopped
2 cloves garlic, crushed
2 teaspoons chili powder
2 tablespoons red wine vinegar
1 1/2 teaspoons hot red-pepper sauce
1/2 teaspoon salt

Heat broiler. Place tomatoes, cut side down, on broiler-pan rack. Broil 3" from heat until blackened, about 3 min. *

Heat 1 tablespoon olive oil in large nonstick skillet over med-high heat. Add onion, jalapeno and garlic; sauté 4 min. Add chili powder; sauté 3 min. Transfer onion mixture and tomatoes to food processor or blender; puree. Pour into bowl. Add 2 tablespoons olive oil, vinegar, red-pepper sauce and salt. For best results, refrigerate, covered, a few hours or overnight.

NOTE:
* Tomato Prep
With sharp knife, cut tomato in half crosswise between stem and bottom.
Lightly squeeze over bowl to remove seeds/pulp.
Broil the tomato halves, cut side down, until skin blisters and blackens.
Add tomato halves to mixture in the food processor; blend until smooth.