Blackened Tomato Salsa

1-1/2 pounds small plum tomatoes 
1/2 cup sliced onion
1 teaspoon olive oil
2 tablespoons puréed chipotles en adobo
1 teaspoon salt
1/4 cup sugar 
Freshly squeezed lemon juice


1. Core the tomatoes 
and blacken them over an open flame, 
under a hot broiler, or with a propane torch. 
Make sure to blacken all the surfaces 
of the tomatoes and not to waste any 
of the blackened skins.

2. Sauté the onion in the olive oil 
in a sauté pan over medium heat 
for 3 to 4 minutes, 
or until the onion begins to brown. 

3. Put the tomatoes, onion, chipotles, 
salt and sugar in a food processor 
and purée until smooth. 
Add lemon juice to taste; 
adjust the seasonings.