Drunken Roasted Salsa

Ingredients

• 6 Roma tomatoes
• 1 large red bell pepper
• ½ large onion
• 2 cloves garlic
• 2 chipotle peppers in adobo sauce
• 2 tablespoons tequila
• 2 tablespoons olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Directions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Cut tomatoes, bell pepper, onion and garlic into small chunks. Place on prepared baking sheet.
3. In a small bowl, combine the chipotle peppers, tequila, olive oil, lime juice, cumin, smoked paprika, salt and pepper. Mix well.
4. Pour the chipotle pepper mixture over the vegetables and toss to coat. Spread the vegetables out in a single layer on the baking sheet.
5. Roast in preheated oven for 15-20 minutes, stirring once halfway through.
6. Remove from oven and let cool slightly. Transfer to a food processor and pulse until desired consistency is reached.
7. Taste and adjust seasonings if needed.
8. Serve with chips, tacos, burritos or just eat it by the spoonful.

Interesting Facts

• This roasted salsa is a great way to use up any leftover tequila you may have!
• Chipotle peppers have a smoky flavor and mild heat.
• Roasting the vegetables brings out their sweetness and deepens their flavor.