[JRandomFreeper]

2.5 lbs of Roma tomatoes
1 large sweet yellow onion, quartered
6 large jalpenos (adjust for heat)
2 chipoltle peppers in adobo sauce
1 can (14.5 oz) Rotel Original
salt
pepper
garlic clove (peeled)
1/4 cup white vinegar
1 bunch cilantro

Char the tomatoes, onion quarters, and jalapenos on all sides on dry flat grill or comal.

Quarter tomatoes, and slice jalpenos, remove seeds for less heat.

Place all ingredients in blender and blend until coarsely chopped.

Adjust seasoning with salt, pepper, sugar, and lime juice for balance and acidity.

[JRandomFreeper]

I quartered the recipe. It should make a little over a quart.

/johnny

[rightly_dividing]

Thanks for the recipe. Will pick up the necessary stuff and give it a try. It sounds great.

[greeneyes]

I'll have to grow some Roma’s next year and try out this recipe. It will be too hot for hubby, so I'll probably use fooled you jalapenos in the batch for him.LOL

[Silentgypsy]

Thanks! I made something similar yesterday before I saw this, but used a can of El Pato Salsa Verde instead of Rotel. (That’s what I’m having for breakfast today with chips. Gotta have my veggies.)