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Chipotle Salsa

  • Yield: About 4 cups


  • 3 1/2 cups chopped ripe tomatoes
  • 1/3 cup diced sweet onions
  • 1 teaspoon chopped garlic
  • 2 tablespoons plus 1 teaspoon fresh lime juice
  • 1 tablespoon chopped chipotle peppers in adobo
  • 1/4 cup chopped fresh cilantro leaves
  • 1/2 teaspoon salt


  • Combine tomatoes, onions, garlic, lime juice, chopped peppers and cilantro in a medium bowl. Season with salt. Cover and chill until ready to serve.
  • Serve chilled or at room temperature with chicken chimichangas.