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Spicy Cocktail Salsa


Course : Dips
Serves: 2
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Ingredients:


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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