Spicy cocktail salsa

2 Cups

Ingredients

Quantity Ingredient
8 eaches Roma tomatoes, cored/seeded
½ cup *Chipotle salsa
½ cup Freshly squeezed lime juice
2 tablespoons Brown sugar
1½ teaspoon Salt
½ teaspoon Freshly ground black pepper
dash Tabasco

Directions

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

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