I been making a hot tomato dip for years from a recipe I got from friends in La Bianca/Rin Con Grande. I like it served warm or cold with corn chips and a bit of fresh cilantro. It is both sweet and hot with a savory twist from the smoke of Home made chipotles and adobo sauce. I lightly fry some onions in a bit of oil, add chopped tomatoes fresh or canned, salt ad cook down rapidly, adding a cup or two of sugar, several chopped chipotles in adobo sauce and continue to cook at lower heat until nice consistency. Serve warm, add a squeeze of lime juice and a handful of fresh cilantro, with tortilla chips or on a tostada or go crazy with it! It is very spicey and hot and also, sweet, my style., but friends now make it to suit their taste and I always like it. In Mexico they served this with several salsas and cheese dip as an appetizer or snack. Around here, people call it Tim's chipotle/tomato dip. I call it addicting and I can't stop eating it once started, until my mouth is burning from the intensity of the chipotles I use.
