Tomato season is here and this tart and spicy salsa is a great way to use some of that ripe red deliciousness out in your garden. It goes great with beer and tortilla chips and my brother in law from Texas gave it a big thumbs up and then he went and got another beer.
Fresh Tomato Salsa With Chipotle And Lime
4 medium size ripe garden tomatoes, cored, seeded, and
chopped
1/4 red onion, minced
2 or 3 dried Chipotle chilies
½ bunch cilantro, leaves only, chopped
2 generous tablespoons fresh lime juice
3/4 teaspoon salt
½ Tsp. canola oil
a good grind of fresh black pepper
Boil a pan of water. Shut off the heat. Add the Chipotles, cover and allow to rehydrate for 60 to 90 minutes. When the chilies are tender drain them, remove the stems and seeds and chop well.
In a mixing bowl combine all the ingredients. Stir well, taste and correct the seasoning if necessary then refrigerate for an hour or two before serving.
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