Roasted Salsa

I just made a Salsa. It is so delicious, I could cry. It's going to be so yummy over the Tacos Al Pastor that I am making tomorrow for dinner. Can you tell that I'm in a Mexican food kick? I think its probably because there is no decent Mexican food to be had in Chino "Cultural Abyss" Hills.

I adapted from this recipe from food gawker.

This made about 48 oz. of salsa. If I were to judge its spiciness on a Likert scale of 5, I'd give it a 3.

5 large tomatoes, quartered
1 onion, quartered
3 Jalapeno peppers, seeded

Put these things on a baking sheet and roast @ 375 degrees for about half an hour until the tomatoes are soft and the other things get kind of a nice char to them.

Take all the roasted ingredients out of the oven and let them cool.

After they are cooled, you put them into a food processor. Along with:

5 cloves of fresh garlic
3-5 chipotle chiles from the can + some of the adobo sauce they come packed in (adjust to your taste)
a handful of fresh cilantro
1 sprig of scallion, roughly chopped
1 1/2 tsp Salt, (adjusted to your own taste, of course)
Juice of 2 limes

Pulse the food processor until smooth but still chunky. Chill in the fridge and then eat on something, anything.