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Cinco de Mayo: Chipotle Salsa

Source of Recipe


From "The Pioneer Woman Cooks: A Year of Holidays"



List of Ingredients



• Two 15-ounce cans diced tomatoes
  
• One 10- or 15-ounce can diced tomatoes with green chiles
  
• 1 medium onion, diced
  
• 1 to 3 chipotle peppers, packed in adobo
  
• 1 tsp ground cumin
  
• 1 tsp salt
  
• 1/2 tsp ground pepper
  
• 1 tsp sugar
  
• 1 bunch cilantro, stems roughly removed
  
• 1/4 cup lime juice
  






Instructions



1. Into a blender or food processor, add the diced tomatoes, the diced tomatoes with green chiles, and the onion.
   
   
2. Add the chipotles to the blender. One pepper will add a little bit of smoky flavor and a little spice, while three will add a stronger smoky flavor and a whole lotta spice.
   
   
3. Add the cumin, the salt, pepper, and sugar, the cilantro, and lime juice. Blend until it's totally combined. Give it a taste and add more of whatever seasonings it needs. (The salsa will keep in the refrigerator, covered, for about 2 weeks. Not that it will last that long.)
   
   Makes about 5 cups.