Chipotle Salsa

I've been making PW's salsa for awhile now - but adding the chipotle to this salsa really takes up like 3 notches. Chipotle is a warm spicy heat and we love it! I also picked up a bag of the Cantina tostito  chips and they are so good as well - the thin and crispy is also great too! It's best to make this salsa in the morning or several hours before you plan to eat it so the flavors have a chance to dance! Here's how you make it...

Chipotle Salsa

Makes 5 cups

Chipotle Salsa

ingredients

• 2 (15 oz) cans diced tomatoes

• 10 oz can Rotel

• 1 medium onion, diced

• 2 Tbsp Chipotle in adobo, minced

• 1 tsp ground cumin

• 1 tsp salt

• 1/2 tsp ground pepper

• 1 tsp sugar

• 1 bunch cilantro leaves torn from stems

• 1/4 cup lime juice

directions

Add the ingredients to a large blender or food processor and blend until all the ingredients are well mixed. Note: I had to do this in 2 batches otherwise my blender would've overflowed.

The salsa will keep in the fridge for 2 weeks covered tightly with a lid.

Enjoy!

This recipe was adapted from Pioneer Woman.