[narcout]

This recipe came from a cookbook my wife got at some wine tasting event we went to earlier in the summer.  It makes for a pretty spicy salsa; I might back off on the chipotles a bit next time.

2 small cans of chipotle peppers in adobo sauce (with adobo sauce washed off)
4 roma tomatoes, cored and coarsely chopped
6 garlic cloves, peeled
1 quart water
salt and black pepper to taste

Combine all ingredients in a pot, bring to a boil, reduce to a simmer for about 30 minutes, blend in a food processor





It was delicious both for dipping and as a garnish on the main dish of the evening (squid sauteed with tomatoes and garlic over rice and beans).  I whipped up a few margaritas as well.

[69franx]

Sounds great! Going to have to give it a shot one of these days

[BairsBrewing]

Looks great!  Maybe add some bacon?  Everything is better with bacon, right?

[AmandaK]

That reminds me, I need to make sauce out of our metric crap ton of hot peppers. Looks good!

[redbeerman]

We smoke and dry some of our homegrown hot peppers and I may a hot, sweet, smoky salsa that everyone seems to enjoy a lot.  I can it so we have some over the winter.

about three pounds of roasted tomatoes - roasting them tends to caramelize them and really brings out the flavor

about four to six good sized chipotles - I use home grown

four cloves of garlic - minced

one onion - chopped, but not too fine

three roasted red bell peppers

salt and peeper to taste

about a half cup of simple syrup