Roasted Corn-Chipotle Salsa Warning! Once you dip your first chip in this salsa, you won't be able to stop. You can spice up everything from chili and soups to fajitas and burritos with this taste of the Southwest. This is excellent on meat loaf or with your favorite Mexican food. No Store-bought salsa can touch the flavors in this. This is a salsa aficionado's dream, with flavor, depth and consistency. Makes 2 Cups.
	Ingredients: 1 tablespoon olive oil 1 tablespoon chopped canned chipotle peppers (with canning sauce) 1 teaspoon minced garlic 1/2 cup minced onions 1 cup fresh or frozen corn kernels 2 teaspoons tomato paste 1/2 cup cider vinegar 1 teaspoon sea salt One 14 1/2-ounce can diced tomatoes 2 tablespoons medium chopped fresh cilantro 1 teaspoon honey
	Instructions: 1. In a nonstick skillet over medium heat, heat the olive oil. Add the garlic and cook, stirring, until golden, 1 minute. Reduce the heat to medium-low, add the onions and corn, and cook, stirring, until the corn browns, about 15 minutes. 2. Transfer the contents of the skillet to a small saucepan and add the vinegar. Cook until the liquid id reduced by half, about 5 minutes. Add the tomatoes and simmer for 8 minutes. Add the honey, chipotle peppers, tomato paste, salt and cilantro. Simmer 3 more minutes and remove from the heat. 3. Transfer into a storage container and chill several hours before serving. Refrigerate for up to 7 days.

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