Description
This easy, restaurant style salsa is packed with garlic and smokey chipotle peppers. It’s the perfect variation on basic salsa.
Ingredients
- 4 whole Roma Tomatoes, Diced, Or Substitute One 16-ounce 1 Can Diced Tomatoes For The 4 Fresh Ones
- 1 can Rotel Diced Tomatoes & Green Chilies (10 Oz. Can)
- 1 cup Cilantro
- ¼ whole Large Purple Onion
- 1 whole Jalapeno, Sliced And Seeded (Leave The Seeds If You Like It Really HOT.)
- 4 cloves Garlic
- 1 teaspoon Cumin
- ½ teaspoons Sea Salt
- ¼ teaspoons Sugar
- 1 whole Canned Chipotle Pepper
- 1 Tablespoon Adobo Sauce (from The Can Of Chipotle Peppers)
- 1 whole Lime
Preparation
1. Place everything in the blender or food processor (everything but the lime). Cut the lime in half and squeeze juice on top of the other ingredients.
2. Put the lid on and puree the mixture.
3. Serve with chips. Refrigerate in an airtight container for up to two weeks.
* I freeze chipotle peppers in a little freezer bag after I open a can. It’s worked great.
