Recipe by feistykitty
"This recipe originated from a recipe that was supposed to duplicate that of my favorite Mexican restaurant. I've heavily modified the original recipe and like this variation SO much more! It's relatively easy. This makes a medium-hot salsa. I've named it 'Red-Ribbon' because it took second place at my company salsa competition last Cinco de Mayo (lost first in a tie-breaker!)."
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dried chipotle peppers
roma (plum) tomatoes
yellow onion, coarsely chopped
garlic, or more to taste
ground black pepper, or to taste
lime, juiced, or more to taste
This has fabulous flavor! I did have to alter a little to suit what I had on hand. I only had 3 chipotle peppers, so I did add some jalapenos because we like it spicy (and spicy it is!! We're breathing fire over here!). I also added a can of tomatoes with green chilies because I was short on tomatoes. I bet it would be even better with all fresh tomatoes. Thanks for an awesome recipe. It's going to be a regular around here now.
Delicious salsa. I halved the recipe and didn't have chipotle peppers so I roasted a jalapeño and a poblano instead. I also added a handful of cilantro. Possibly the tastiest salsa I have ever made.
* Percent Daily Values are based on a 2,000 calorie diet.
Red-Ribbon Roasted Salsa
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 1
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