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Smoky Roasted Salsa

3 cloves garlic, peeled
1 medium-size onion, quartered
3 large tomatoes
1 canned chopotle chile in adobo sauce
1/4 cup lime juice
2 tablespoons salad oil
1/4 cup packed fresh cilantro leaves

Place a 10 to 12 inch uncoated frying pan over high heat. Add
garlic, onion, and tomatoes. Cook, turning often with tongs, until
charred on all sides (about 10 minutes). Remove from pan and let
cool. Cut tomatoes in half crosswise and discard seeds.

In a blender or food processor, combine vegetables, chipotle, lime
juice, oil and cilantro; whirl to desired consistency. Makes 3
cups.

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