Category: Salsa

8 Roma tomatoes, cored/seeded

1/2 cup *Chipotle salsa

1/2 cup Freshly squeezed lime juice

2 tbsp Brown sugar

1 1/2 tsp Salt

1/2 tsp Freshly ground black pepper

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