10 Roma Tomatoes, halved and seeds/liquid removed
8 Serrano peppers, stemmed
8 garlic cloves, peeled
1-2 white or yellow onions, peeled and sliced
1 “bunch” of cilantro leaves, plus some for garnish
1 TBSP sea salt
1 chipotle chile
2 TBSP adobo sauce from canned chipotle chiles
Preheat oven to 375 degrees
Place tomatoes, garlic, onions and serrano peppers on a large baking sheet. Bake for 30-40 minutes until onions are translucent and all vegetables are roasted. Remove from the oven and allow to cool for 10 minutes.
Place all remaining ingredients and roasted vegetables in a food processor or blender and pulse until blended to the desired consistency. Season to taste and add more or fewer peppers to obtain desired heat.