Ingredients Jump to Instructions ↓

  1. 8 ea Roma tomatoes, cored/seeded

  2. 1/2 c *Chipotle salsa

  3. 1/2 c Freshly squeezed lime juice

  4. 2 tb Brown sugar

  5. 1 1/2 ts Salt

  6. 1/2 ts Freshly ground black pepper

  7. ds 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


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