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A quick and easy homemade salsa with a great spicy, smoky kick.
Throw all the ingredients into a blender or food processor. Pulse until salsa is chopped and combined, but not liquefied. You want some texture remaining.
Pour into a glass jar with a lid and refrigerate at least 2 hours to allow flavors to mingle.
Serve with tortilla chips or as an accompaniment to your entree/salad, etc.
Note: You can easily adjust the heat level to your liking by increasing or decreasing the amount of chipotles.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!