By Realtor by day, Chef by night on April 29, 2009
"This is a great all-purpose salsa. It's especially good with red meats. It's not real hot. You could make it hotter by using different peppers but I like this just the way it is."
Serving Size: 1 (1132 g)
Servings Per Recipe: 1
"Very similar to Coyote Cafe recipe I love. Delicioso!"
"Wow - this recipe hit the spot! One of the things I miss most about home (San Diego, Calif)is the availability of many kinds of chiles and good Mexican food. Here in Costa Rica, chipotles in adobo and jalapenos are all you can get. This easy recipe made a great salsa, almost as good as my Mom's!!! Now I can get my Mexican food fix!!!
I did change a few things. Instead of caramelizing the onion, I cut an onion in half and roasted it in the toaster oven along with the tomatoes. I put EIGHT cloves of unpeeled garlic in a small frying pan and roasted over low heat till browned all over. Reduced chipotles to three, did not add ANY sugar, and reduced vinegar to 1 tsp. Threw everything into the blender - how easy is that???"
"If you like this recipe, go find, "The Great Salsa Book," written by Mark Miller as this recipe is from this book. One of the first salsa recipes I made and it is awesome."