Roasted Tomato Salsa

2 lbs tomatoes, cut in half and seeded
3T. olive oil (can use less)
1 cup chopped onion
2 chipotle chilis in adobo sauce (or 2 jalapenos), chopped
2 cloves garlic crushed
2 t. chili powder
2 T. red-wine vinegar
(1.5 t. hot pepper sauce if you don’t use chipotles in adobo)
1 teaspoons salt (more/less to taste)
Tortilla chips for scooping.
Place tomatoes cut side down on a broiler pan rack. Place in hot broiler until blackened, from 5-10 minutes. Remove from heat and coarsely chop. Heat half of oil in a skillet and saute onions, garlic, (and jalapenos if you are using them) until brown. Add chili powder and sauté a bit more. Transfer the onion mixture and tomatoes to a blender with chipotle chilis and puree. Mix in remaining oil, vinegar, (hot sauce), and salt. For the best flavor refrigerate a few hours before serving. This can be frozen, but will lose some heat so refresh with another chopped chipotle chili in adobo or with hot sauce.