Spicy Cocktail Salsa

Course : Dips
Serves: 2
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8 medium 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 / Directions:

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

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