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Spicy Cocktail Salsa

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CATEGORY CUISINE TAG YIELD
Grains Mexican Salsa, Dips, Mesamexican, Lnet 2 Cups

INGREDIENTS

8 Roma tomatoes, cored/seeded
1/2 c *Chipotle salsa
1/2 c Freshly squeezed lime juice
2 tb Brown sugar
1 1/2 ts Salt
1/2 ts Freshly ground black pepper
ds Tabasco

INSTRUCTIONS

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 int he refrigerator up to 2 days. Serve cold.
SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena
Siegel
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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