Okay, this may be an odd recipe for many. I have to cook salsa for me to consider it salsa, if I don’t cook it, in my mind its pico de gallo. Trust me this recipe is great and spicy for all those that love their salsa spicy.
1 C Rotel
7oz. Can Diced Green Chilies, drained
3 Chipotle Peppers
3 Cloves Garlic, minced
4 Roma Tomatoes, diced (can remove skin if need be)
1 Jalapeno, seeds removed, diced
1/2 C Orange or Yellow Bell Pepper, diced small ( I used a mix of the two colors)
1/2 C Green Bell Pepper, diced small
1/4 C White Onion, minced
1/4 C Red Onion
1/4 C Fresh Cilantro, diced
2 T Lime Juice (I love key lime the best)
1/2 T Sugar
1 tsp. Paprika
1 tsp. Chili Powder
1 tsp. Cumin
Salt and Pepper to taste
-Combine all ingredients in medium pot, over medium low heat. Bring to boil, remove from heat.
-Can use immersion blender or food processor to make more thin and less chunky.
-Place in airtight container in fridge for at least 2 hours, but best over night for best taste. Good about 1 week if it lasts that long. Enjoy!
I love to add corn kernels and even guacamole to the finished product, but can add sour cream before serving to help with spiciness.