Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    roma tomatoes -- cored/seeded
     1/2  cup           *chipotle salsa
     1/2  cup           freshly squeezed lime juice
   2      tablespoons   brown sugar
   1 1/2  teaspoons     salt
     1/2  teaspoon      freshly ground black pepper
   1      dash          Tabasco

Preparation:

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 in the refrigerator up to 2 days. Serve cold. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel