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Salsas are a great way to add flavor to dishes. Roasting the vegetables first adds even more flavor to the salsa. Though if you're in a time crunch you can just use canned tomatoes and it will still turn out well. I love to serve this with a rich, heavy meat like lamb chops, chicken thighs, or braised beef. It can even work as a dip for chips!
To hold this sauce together, I usually add a dash of xanthan gum. Technically you are looking for something like a 0.1% ratio, but I've found a light sprinkling usually works just fine.
You may need more or less sugar, based on how ripe your tomatoes are. You can also vary the amount of chipotle chile powder used, or even add a diced jalapeno or two to the roasting pan to really spice it up!
Note:You can learn more about xanthan gum by viewing all my xanthan gum recipes.
Measuring Note: Many home cooks are intimidated by using modernist ingredients because they are usually measured in grams. This recipe simplifies the process and uses regular volume measurements but I do recommend reading about how to measure modernist ingredients for a detailed look at why grams are more effective. This is especially important if you are going to scale a recipe up or down, or are working in a professional kitchen.
Preheat the oven to 400°F (204°C).
Add the onion, tomatoes, and red peppers to a sheet pan with raised sides then sprinkle with the thyme and garlic. Cook in the oven until they soften and begin to blacken, 15 to 30 minutes. Stirring the onions once.
Place a pot over medium-high heat. Add the roasted tomato mixture, the cider vinegar, brown sugar, and chipotle powder to the pot. Stir while it comes to a simmer. Add the xanthan gum and lightly puree the sauce. Remove from the heat and serve.