I'm pretty sure I shared this salsa recipe back on my old blog, but it warrants being shared on the new blog. It's too good not to share. It's a bit of a family tradition in the Warren/Coobs households. My dad has made this salsa for years, the recipe given to him by my pastor back in TX, and now J has carried on the tradition in our home. I'm so glad. Once you make this homemade salsa the jarred stuff just doesn't cut it.
A few recipe notes: You can adjust the spice level to your liking, just put in less chipotle peppers. We use 1 can of diced tomatoes and 1 can of diced fire-roasted tomatoes, but you can use 1 big can of diced tomatoes or fresh tomatoes if you'd prefer. Also, we actually leave the brown sugar out most times, and we have left the cilantro out if we don't have any fresh and it still tastes bueno.
2-3 cloves garlic
1-2 tsp. salt
1-2 tsp. black pepper
1-2 Tbsp. lime juice
2 Tbsp. red wine vinegar
2-3+ chipotle peppers in adobo sauce
2-3 Tbsp. brown sugar
1/2-1 bunch of cilantro
1 can of diced tomatoes
1 can of diced fire-roasted tomatoes
Directions: Pulse all ingredients, minus tomatoes, in a food processor or blender until fairly finely chopped. Add tomatoes and pulse until you've reached desired consistency.
Enjoy, my friends!