If you like a spicy, smokey tomato salsa, this is the one for you. You can use fresh roma tomatoes or canned diced tomatoes. Fresh is better but canned is awfully good if you're in a rush.
Tomatoes, fresh roma or canned diced
1-2 cloves fresh garlic
Fresh cilantro
One fresh lime
One small onion
2-3 chipotle peppers in adobo sauce
Salt to taste
1. If using fresh tomatoes, grill tomatoes on high heat on barbecue, turning tomatoes as necessary, until black spots appear. If using canned tomatoes, proceed to step 4.
2. Chop a small handful of cilantro. Slice a medium-large lime in half and remove seeds. Roughly chop a small onion.
3. Place 1-2 cloves of garlic in food processor, depending on amount of tomatoes used, and process till finely chopped.
4. Add tomatoes, onions, cilantro and 2-3 chipotle peppers with adobe sauce to bowl of food processor. Squeeze lime into bowl. Process on medium-high speed until all ingredients are well blended and chopped fine.
5. Add salt to taste -- some is better than none.
6. Let sit for at least half an hour for best taste if you can wait that long.
Once tasted you will never go back.
P.S. Lately I have switched over from canning to freezing. Canning is a lot more work, and this recipe freezes very well.
Tomatoes, fresh roma or canned diced
1-2 cloves fresh garlic
Fresh cilantro
One fresh lime
One small onion
2-3 chipotle peppers in adobo sauce
Salt to taste
1. If using fresh tomatoes, grill tomatoes on high heat on barbecue, turning tomatoes as necessary, until black spots appear. If using canned tomatoes, proceed to step 4.
2. Chop a small handful of cilantro. Slice a medium-large lime in half and remove seeds. Roughly chop a small onion.
3. Place 1-2 cloves of garlic in food processor, depending on amount of tomatoes used, and process till finely chopped.
4. Add tomatoes, onions, cilantro and 2-3 chipotle peppers with adobe sauce to bowl of food processor. Squeeze lime into bowl. Process on medium-high speed until all ingredients are well blended and chopped fine.
5. Add salt to taste -- some is better than none.
6. Let sit for at least half an hour for best taste if you can wait that long.
Once tasted you will never go back.
P.S. Lately I have switched over from canning to freezing. Canning is a lot more work, and this recipe freezes very well.
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