Linda's Chipotle Salsa

If you are a lover of salsa, then this recipe is for you! My best friend Linda has been dubbed the "salsa queen" by all of her friends. For a long time, every time she was set to show up for a party, everyone would ask her to make her famous salsa.

Well, guess what?? Now's the time to share with you all, her infamous recipe!

Enjoy!!

INGREDIENTS:

4 (14.5 oz) cans of fire roasted tomatoes

1 (7 oz) can of Embasa chipotle peppers

1 whole medium onion, roughly chopped

1 whole jalapeno

1 whole jalapeno, deseeded

2 cloves of garlic

1 whole bunch of cilantro

salt

black pepper

smoked paprika

chili powder

ADDITIONAL ITEMS NEEDED:
Tortilla chips

INSTRUCTIONS:

Place all of the above ingredients into a blender and pulse until smooth. May need to work in batches. Season to taste. Place finished salsa into the fridge for at least one hour, to allow all of the flavors to set.

NOTES:
I use a total of two jalapenos, but deseed only one of them. I like my salsa spicy, so if you don't like it too spicy, I recommend using only one jalapeno (deseeded). Always start with one, and then work your way up to the spice level that
you want!

Salsa Fresca(Pico de Gallo)

My husband loooooves Mexican food. I make Salsa Fresca often and we enjoy it with blue corn chips and especially in steak fajitas!




Ingredients:

12 diced roma tomatoes(cut them in half and discard pulp before dicing)
1 lime and a half(reserve the half lime for later if needed)
2 cloves of chopped garlic
1 onion finely chopped(soak in cold water first to mellow them out)
1 de-seeded jalapeno minced(do not de-seed if you like it spicy)
1 or 2 finely chopped green onion
6 T. of chopped cilantro(more for garnish)
1/4 tsp plus a small pinch of cumin powder
1 tsp plus 1/4 tsp of salt
1/4 tsp pepper(optional)
1/2 T. to 1 T. of sugar

Instructions:

Add all ingredients into a large bowl and mix thoroughly. Cover and place into the fridge for at least 1 hour. I prefer overnight.

Notes:

Even though I've offered measurements to you, you really don't need it. Taste as you go along, adding more or less of whatever you'd like. You must let all ingredients sit in the fridge for at least 1 hour. I like it better the next day. The amount of liquid in the pico will triple in volume the longer it sits cause tomatoes give out so much liquid. Serve and garnish with some cilantro.

In the tutorial, I cut the recipe in HALF and used 6 roma tomatoes.