LISSA'S SALSA

You may need to "play" with the amounts depending on your taste and hot pepper tolerance. Most of the "heat" in this recipe comes from the chipotles (you can find these in a can in the mexican food section of most grocery stores)


4 cloves garlic
1 large onion
28oz can whole tomatoes
1-10oz can mexican rotel
1-10 oz can regular rotel
1 tablespoon season-all
1/4 cup cilantro
1-2 chipotle peppers (in adobo sauce)
1-2 jalepenos
1 small can tomato sauce

Heat cast iron skillet over medium heat. Smash garlic cloves and cut onion into 1" peices. Place in dry skillet and cook until onion and garlic begin to brown.

Add whole tomatoes (reserve juice) and continue to cook until most liquid is gone. Scrape bottom of pan so that any black bits will incorporate into mixture.

Add rotel and juice from whole tomatoes and cook until heated through. Scrape bottom again.

Place mixture in food processor or blender and process until smooth.

Add cilantro, season-all, chipotle and jalepeno and process again until smooth.

Check flavors. Add additional season-all if desired. If mixture is too thick or too spicy, add tomato sauce in small portions until desired taste and consistancy are obtained.

Serve with tortilla chips.