© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Travis Brady
I invented it two nights ago, its a hybrid of a few recipes on your site, along with some ideas others have shared with me. I am not a professional chef, and am horrible at selecting fresh produce. So I used canned diced tomatoes, and pre-packaged jalepenos. Because of that, the whole recipe (including cleanup) takes about 30 minutes. Gotta love that.
3 cups Hunts diced tomatoes, contents of a 28 ounce (1lb 12 ounce) can, strain out all water
1 cup finely diced California brown onion
¼ cup finely chopped cilantro (not packed!!!)
8 medium sized Vlassic jalepeno pepper rings seeded and diced (come in bulk jar in store usually near pickles)
1 medium and 1 large chipotle chile in Adobo sauce, rinsed, seeded and finely chopped
4 cloves garlic, finely chopped
1 lime, juice only
1 teaspoon apple cider vinegar
1 teaspoon salt
½ teaspoon sugar
Dice up all ingredients as small as possible and combine everything in blender along with the juice of the lime. Blend just enough to mix ingredients. The more you dice, the less you have to blend to get an even mixture, and the more chunky the salsa will be.
For more smoke taste add ½ teaspoon of the adobo sauce the chipotles are packed in to the mix. Careful, a little goes a long way.