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Total Time
15mins
Prep 15 mins
Cook 0 mins

This is a simple, but intensely flavored salsa that can be made a day ahead and refrigerated until served. If you can't find slab bacon, substitute an equal amount of lean Canadian bacon. To make the chipotle puree, use a food processor, food mill or blender to blend canned chipotles in adobo. This salsa has a medium heat, but you can lower that by removing the seeds from the chipotles before pureeing them. This is great for a Super Bowl party. This recipe is from the November 2007 issue of Chile Pepper Magazine.

Ingredients Nutrition

Directions

  1. In large skillet, heat the oil over medium.
  2. Add the bacon, then reduce the heat to medium-low and cook for about 7 minutes, or until lightly browned.
  3. Transfer the bacon to a paper-towel-line plate to drain excess fat.
  4. In a medium bowl, toss the tomatoes, onion and chipotle puree.
  5. Stir in the bacon, lime juice and black pepper.
  6. Refrigerate until ready to serve.
Most Helpful

4 5

This was very good. Followed the recipe exactly. It is really flavourful. A little goes a long way.