Do you think there is anyone out there who doesn’t like chips and salsa? I am sure there is, but I can’t imagine my life without the tasty pair. Thank you Mexico for this lovely import!

To make this salsa a bit more interesting I decided to throw the veggies in the oven and roast them instead of using them in their raw state, like most pico de gallos. I quartered up 2 tomatoes and an onion then tossed them and a couple garlic cloves with olive oil and a bit of salt and pepper. Once roasted, I threw the veggies in a food processor with a chipotle pepper (from the can), cilantro, and lime juice and pulsed until almost smooth but with some texture.

What I ended up with was this sweet, smokey, and a little spicy salsa that was absolutely delicious. We served the salsa to a group of our friends who have very discerning pallets and they completely cleaned the bowl.

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