| 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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