Fire Roasted Tomato Salsa




½ cup fresh cilantro leaves ½ medium yellow onion 4 cloves garlic, peeled 12 ounce can of fire roasted tomatoes (do not drain; can also substitute about 6 medium tomatoes, grilled over medium-hot heal and skins removed) 2 chipotle peppers in adobo sauce (found in Mexican food section of grocery store) 4 ounce can chopped mild green chiles (do not drain) 2 Tbsp fresh lime juice 1 Tbsp olive oil ¼ teaspoon salt

Nutritional information

No nutrition information available


Place the cilantro leaves, onion, and garlic in the bowl of a food processor and process until blended. Add the tomatoes and chipotle peppers in adobo sauce. Cover and pulse until blended. Stir in green chiles, lime juice, olive oil, and salt. Allow to stand at least one hour prior to serving to allow flavors to blend. Serve with tortilla chips or to top grilled chicken.