Fire-Roasted Tomato Salsa

This is a recipe from my latest Taste of Home magazine. Buying cookbooks just isn’t enough so I have to subscribe to food magazines, too. This was my first attempt at making salsa and I still can’t believe how good it was (at the risk of tooting my own horn). Here’s the recipe as I made it, with some omissions:

2 pounds tomatoes (about 6 medium)
1/2 cup fresh cilantro leaves
2 green onions, cut into 2-inch pieces
4 garlic cloves, peeled
1 chipotle pepper in adobo sauce
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
Tortilla chips

   Grill tomatoes, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes (there will be lots of liquid in the bowl). 
   Peel off and discard charred skins. Cut tomatoes into fourths. Set aside. Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, and tomatoes (discarding excess liquid); cover and pulse until blended.
   Transfer to a bowl; stir in lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips. Yield: 4 cups.