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Ingredients
4 chipotle peppers, dry
8 tomatoes, chopped
1 onion, julienne
2 cloves garlic, minced
1 T. rice wine vinegar
1 t. brown sugar
1/2 t. sea salt
2 cups water
1 lime, squeezed
Preparation
Place everything in a saucepan over low heat and simmer for approximately 15 to 20 minutes, until the salsa is thick.
Remove the chiles from the salsa and place the remaining ingredients in a blender or food processor with a squeeze from the lime.
Stem the chipotles and add as many as you wish depending on your love for chiles. One added renders the salsa slightly warm. Two, warmer. You be the judge! I like it hot, so I admit them all.
Pulse the blender a couple of seconds until the salsa is slightly chunky.
Dip it or spread it on anything. You'll make this a habit.
Recipe Courtesy of Paula Price