Everyone has their own take on salsa. Some like it hot, others like it mild, some like it chunky others like my friend Cindy whir it up in a blender so it’s smooth and on the thin side. And the varieties - Mango, peach, pineapple, jalapeño, corn, fresh tomatoes chunky tomatoes, pureed tomatoes – it seems like you can salsa-fy anything. Personally, I like a traditional chunky tomato-based salsa with my favorite sweet hot combination incorporated into the flavors. After making this a few times, I whittled down the chipotle puree from a burn your lips and stick your mouth under the faucet amount to one tablespoon. But it’s all a matter of taste and if you don’t need your taste buds or want to feel your lips for a week by all means, ramp the puree up to three tablespoons...ouchy!
Serves a crowd
3 14.5oz cans of fire roasted tomatoes
2 4oz cans fire roasted green chiles
1 tablespoon chipotle puree
2 teaspoons cumin
1 teaspoon garlic powder
2 tablespoon sugar
1 teaspoon balsamic vinegar
½ cup fresh cilantro, chopped
Combine all the above ingredients, except the cilantro, in a medium sauce pan and simmer, uncovered, 1 ½ hours until thick. Stir in the cilantro. Cool and keep refrigerated until ready to use. Will keep in the fridge for 1 week.