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Fiery Salsa

Yield Makes 3 cups

Ingredients

  • 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

How to Make It

  1. 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.

  2. Process 1 cup tomato mixture in blender until smooth, stopping to scrape down sides; return to saucepan.

  3. Stir in corn and salt; cook 3 minutes or until thoroughly heated. Stir in cilantro and lime juice. Serve with blue corn chips.

  4. NOTE: Spice flavor increases when chilled overnight.