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