Recipe by Lainey39
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.
- 1 tablespoon olive oil
- 1⁄4 lb thick slab bacon, rind removed (cut into 1/4-inch cubes)
- 10 ounces can diced tomatoes, drained
- 1⁄2 red onion, diced
- 1 tablespoon pureed chipotle chile
- 1 teaspoon lime juice
- fresh ground black pepper, to taste
Directions See How It's Made
- In large skillet, heat the oil over medium.
- Add the bacon, then reduce the heat to medium-low and cook for about 7 minutes, or until lightly browned.
- Transfer the bacon to a paper-towel-line plate to drain excess fat.
- In a medium bowl, toss the tomatoes, onion and chipotle puree.
- Stir in the bacon, lime juice and black pepper.
- Refrigerate until ready to serve.