Salsas

Salsas

Ingredients:
2 large tomatoes
1 small onion, finely diced
1 or 2 jalapeño peppers, finely chopped

Directions:
1⁄ teaspoon fresh-squeezed lime juice
2
Salt and freshly ground black pepper
1⁄ teaspoon chipotle purée
2
Quarter the tomatoes. Cut out the inside viscera; reserve. Cut the remaining petals into
a fine dice. Purée the insides in a food processor until smooth. Toss together with the
tomato dice, the diced onion, jalapeños, lime juice, salt, pepper, and chipotle. Keeps
in the refrigerator for 2 days, but is best served the day it’s made.
Rancheros Salsa
This spicy salsa freezes exceptionally well. Consider making a double
batch and storing half for later.
Yields 4 cups