Chipotle Salsa

4 medium-sized ripe tomatoes
1 small bunch of cilantro
1 fresh lime
1 medium onion
salt and pepper to taste
2 to 3 chipotle chilies (canned in adobo sauce)
red pepper flakes to taste

Wash and core the tomatoes

Wash and dry the cilantro between layers of paper towels. I like to remove the leaves from the stems but this is not necessary.

Peel onion

Now cut the tomatoes and onion in quarters to prepare for the food processor.

Remove the stems and seeds from the chipotles.

Place all the prepared vegetables and the chipotles in the food processor along with the cilantro.

Squeeze lime juice into the food processor.

Place lid on food processor and blend.

For chunkier salsa, pulse the food processor only for a few seconds. For smoother textured slasa, process to your desired consistency.

If you don't have a food processor, a blender will work as well.

For extra zip, add dried pepper flakes.

Add salt and pepper to taste. (then keep adding salt until you get the flavor you want)

You can enhance the smokey floavor of your chipotle salsa recipe by adding a tablespoon or two of the adobo sauce the chipotles came in.

Allow the salsa to chill if you can for a couple of hours.

(off the internet)