Fiery Salsa
2 large onions, thinly sliced
4 garlic cloves, minced
2 tablespoons vegetable oil
1 (28-ounce) can diced tomatoes, undrained
1/2 jalapeño pepper, seeded and minced
1 teaspoon chopped canned chipotle peppers in adobo sauce
2 teaspoons adobo sauce (from canned chipotle peppers)
1/2 cup frozen whole kernel corn
1/4 teaspoon salt
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
Saute onion and garlic in hot oil in a large saucepan over medium-high
heat 5 minutes or until tender. Add tomatoes and next 3 ingredients.
Bring to a boil. Reduce heat to medium-low; cook, covered, 10 minutes,
stirring occasionally.
Process 1 cup tomato mixture in blender until smooth, stopping to scrape
down sides; return to saucepan.
Stir in corn and salt; cook 3 minutes or until thoroughly heated. Stir
in cilantro and lime juice. Serve with blue corn chips. Flavor increases
when chilled at least eight hours. Yield: Makes 3 cups.
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