Title: Roma Sweet Roma (Salsa)
Categories: Sauce Peppers Vegetable
Yield: 1 Recipe

12		Ripe roma tomatoes, stemmed
		And cut lengthwise
1 1/2	ts	Cumin
1	lg	Ancho pepper, stemmed,seeded
3	tb	Olive oil
1 1/2	c	Green onions, chopped
		And diced
3	lg	Chipotle peppers, stemmed,
14	oz	Tomato puree
1		Head garlic, cloved,
		Separated and peeled
2	c	Cilantro, chopped and packed
1	ts	Chili powder
		Seeded and diced
1 1/2	c	Water
2	ts	Sugar
1	ts	Salt
1	ts	Pepper

Put olive oil in a heavy 4-qt. pan. When heated, add the stemmed, halved roma tomatoes. Cook on high heat for 5 minutes. Add the green onions. Cook 5 minutes longer, or until onions wilt. Lower heat. Add the ppuree, water, cumin, chili powder, peppers, sugar, salt and pepper, and cook until ingredients meld. Add the garlic and 1 c. cilantro and cook for 5 minutes.

Pour mixture into a blender or a food processor, and blend until the mixture is still textured, but not chunky. Return to pan and cook another 30 minutes to one hour, depending on how thick you like your salsa. Add the last cup of cilantro during the final 5 minutes of cooking. Cool and refrigerate.

Source: Austin American-Statesman, recipe by Ashley Lewis and Cecilia Nasti

Note: Award winner in salsa contest in Austin, Tx.

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