Super Tasty Salsa

"This is from a hand-out that was distributed by a local grower in the weekly Culver City, CA farmer's market. The chiptole gives it a great flavor. You will have a lot of chiptoles left over - just dump the rest of the can in a freezer bag and freeze for later (lay the bag out flat, so you can break of just one at a time once they're frozen). They're pretty hot, look out! P.S. If you are looking for Pico de Gallo and not Salsa, omit the canned tomato and double the fresh tomato."
 
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photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:
40mins
Ingredients:
8
Yields:
1 bowl
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ingredients

  • 1 large ripe tomatoes, chopped (use the very best fresh tomato you can find at the time of year you are making this)
  • 12 small red onion, chopped
  • 1 (15 ounce) can chopped tomatoes
  • 12 teaspoon salt
  • 10 sprigs fresh cilantro
  • 1 clove garlic, minced
  • 12 teaspoon canned chipotle chile, minced (I use about 1 whole chili. Original recipe calls for 1/2 tsp. You may want to start with less and in)
  • 10 leaves fresh oregano, minced
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directions

  • Mix all ingredients together in a pretty serving bowl.
  • Leave out at room temperature for 20 minutes.
  • Stir and eat.

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Reviews

  1. Very Good! Just the right amount of heat. I used dried herbs. Added juice of 1 lime. Super!
     
  2. i tried this recipe ut there was an error in the ingredient list so it did not come out as you intended. i used puree instead of canned tomatoes which made a big difference in the outcome. the chipoltes did give it a nice kick.
     
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Tweaks

  1. i tried this recipe ut there was an error in the ingredient list so it did not come out as you intended. i used puree instead of canned tomatoes which made a big difference in the outcome. the chipoltes did give it a nice kick.
     

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