Ingredients

• Ingredients
• 2-3 lbs. Tomatoes
• 4-5 Chipotles (dried)
• 4 Cloves Garlic (minced)
• 2/3 Cup Red Wine
• 4 T Honey
• 1 t Mustard
• ½ t Fresh Ground Pepper
• 1 t Oregano (dried)
• Directions
• Preheat oven to 400°.
• Soak the chipotles in cold water for 30 - 45 minutes until softened. You can do this while the tomatoes are roasting (next step). These dried jalapenos can be found in the Mexican section of supermarkets; but you may have to find a local Mexican grocery to find these.
• Clean tomatoes and cut into quarters. Place the quartered tomatoes onto a lightly-greased baking sheet, skin side down. Sprinkle some salt on top of tomatoes. Cook for about an hour, or until the tops are lightly charred.
• Once the chipotles have softened, remove these from the water, cut of the stem, and slice the chipotles in half (length-wise). Scrape the seeds out with a small knife (for safety, scrape away from you). Chop up the chipotles and set aside.
• When the tomatoes look charred (they'll be soft). Let them cool, then remove the skin placing the insides into a blender. Add the chopped chipotle, red wine, and garlic to the blender; and blend until smooth. Add the remaining ingredients, and blend until well mixed.
• Add the salsa to a pan over medium heat, and stir until it boils. Reduce the heat to medium low and continue simmering for about 15-20 minutes (until thickened).
• You can add salt or pepper to taste. You can also add some of the seeds that you removed previously to add some additional spice.
• Tips
• When scraping out the seeds, don't touch your eyes...it will burn.
• You can store the seeds in a small dish and dry them. You can then use them like you'd use pepper flakes on pizza.
• It's hard to control the spiciness of this salsa while you're making it; so you can cut up some of the reserved seeds and add these to the salsa as it's simmering, to add additional spice.

Directions

1. Preheat oven to 400°.
2. Soak the chipotles in cold water for 30 - 45 minutes until softened. You can do this while the tomatoes are roasting (next step). These dried jalapenos can be found in the Mexican section of supermarkets; but you may have to find a local Mexican grocery to find these.
3. Clean tomatoes and cut into quarters. Place the quartered tomatoes onto a lightly-greased baking sheet, skin side down. Sprinkle some salt on top of tomatoes. Cook for about an hour, or until the tops are lightly charred.
4. Once the chipotles have softened, remove these from the water, cut of the stem, and slice the chipotles in half (length-wise). Scrape the seeds out with a small knife (for safety, scrape away from you). Chop up the chipotles and set aside.
5. When the tomatoes look charred (they'll be soft). Let them cool, then remove the skin placing the insides into a blender. Add the chopped chipotle, red wine, and garlic to the blender; and blend until smooth. Add the remaining ingredients, and blend until well mixed.
6. Add the salsa to a pan over medium heat, and stir until it boils. Reduce the heat to medium low and continue simmering for about 15-20 minutes (until thickened).
7. You can add salt or pepper to taste. You can also add some of the seeds that you removed previously to add some additional spice.
8. It's hard to control the spiciness of this salsa while you're making it; so you can cut up some of the reserved seeds and add these to the salsa as it's simmering, to add additional spice.

Tips