Spicy cocktail salsa

Yield: 2 Cups

Measure Ingredient
8 eaches Roma tomatoes, cored/seeded
½ cup *Chipotle salsa
½ cup Freshly squeezed lime juice
2 tablespoons Brown sugar
1½ teaspoon Salt
½ teaspoon Freshly ground black pepper
\N dash Tabasco

Place all of the ingredients in a blender or a food processor fitted with the metal blade.

Puree until smooth.

This salsa can be stored int he refrigerator up to 2 days. Serve cold.

SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel

Similar recipes