Preheat oven to 500 degrees.Cut 4 Kumato tomatoes in half (I had 5 medium sized ones.) Place a sheet of parchment on a medium sized rimmed baking pan. Add 1/2 teaspoon evoo. Place tomato halves and unpeeled garlic on top. Brush all over with oil on pan. Sprinkle with a pinch of kosher salt and freshly cracked pepper.
Roast in the hot oven to blacken - REMOVE garlic after 6 minutes; will be blackened around the edges an softened inside.Roast tomatoes a total of 20 minutes until well roasted and just blackened and caramelized around the edges. Remove from the oven and let cool slightly.
Peel Garlic; In a small 3 -4 cup food processor add garlic, HALF the roasted tomatoes, chipotle peppers, adobe sauce, vinegar, lime juice and sea salt.Blend until very smooth - add all to a medium sized bowl.
Dice the remaining unroasted Kumato tomato. Coarsely chop remaining roasted kumato tomatoes, add to the bowl. Add the onions, diced cherry tomatoes, parsley and extra virgin olive oil.Mix all - taste for salt and spiciness. Can now add more chopped chipotle peppers and adobe sauce if you like a spicier salsa.
Refrigerate any unused salsa in a airtight container and enjoy within one week.
Notes
This recipe may not be reproduced without tie consent of its author, Karen Sheer.