Spicy cocktail salsa
2 Cups
Ingredients
| Quantity | 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 |
| dash | Tabasco | |
Directions
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