Fourth of July Roasted Tomato Salsa Recipe

INGREDIENTS

• 2 pounds Roma tomatoes, cut in half lengthwise
• 1 medium white onion, cut into six wedges
• 1 large garlic clove, halved
• a couple pinches of finely ground sea salt
• 2-3 tablespoons of extra-virgin olive oil
• 1 medium dried guajillo chile pepper, soaked in boiling water until softened, and then drained
• 1 -2 chipotles in adobo sauce (canned)
• 1/2 cup cilantro, roughly chopped