Smoky Chipotle Salsa
1/2 lg. onion
3 lg. jalepenos, seeds removed
2 lg. cloves garlic
2 c. cilantro leaves
Place ingredients in Cuisinart and process until finely chopped. Transfer ingredients to large saucepan.
7 med. tomatoes, diced and drained
Add tomatoes to saucepan, along with:
2 T. coarse ground sea salt
4 t. lime juice
(1) 7oz. can LaPreferida Chipotle Sauce
1 t. liquid smoke
Bring to boil for 5 minutes. Remove from heat. Refrigerate.
**EXTREMELY SPICY when first made. After cooling overnight, it mellowed to the point where it had a nice little kick, but no longer set fire to the lining of the mouth and throat. Eric made it for his classmates and it was a HUGE hit!
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