Roasted Garlic and Chipotle Salsa Recipe – Sunset Magazine

Ingredients

• 1 head garlic
• 4 tomatoes (about 8 oz. each), rinsed, stemmed, and cored
• 3 dried New Mexico or California chilies (about 5 in. long), rinsed, stemmed, seeded, and coarsely chopped
• 2 dried chipotle chilies (about 1 in. long), stemmed
• 1 corn tortilla (about 6 in.)
• 1 cup fresh cilantro sprigs, rinsed
• 3 tablespoons lime juice
• 1/2 cup diced red onion
• Salt