Ingredients
- 8 roma tomatoes
- 1/2 chipotle salsa
- 120 ml squeezed lime juice (freshly)
- 28 gr brown sugar
- 4 gr salt
- 1 gr black pepper (freshly ground)
ds Tabasco Place all of the ingredients in a blender or a food processor fitted with the metal blade. Puree until smooth. This salsa can be stored int he refrigerator up to 2 days. Serve cold. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel
