Looks delicious and I want to make this!
I have made this salsa exactly four times since I saw this recipe from What’s Gaby Cooking a month ago! I made it a bit easier for myself by omitting the cherry tomatoes and reducing the amounts of garlic, cilantro, chipotle, and lime juice. In the past I have shied away from using chipotles, not because of the heat, but because it comes in a can full of them, and you only need one or two at the most! I made Slow Cooker Pork Carnitas for a party, and I still had extra chiles. Luckily, I learned that they can be frozen for future use! Brilliant! The key thing is to line your ice cube tray with saran first, as I learned here. The sauce stains and everything is really spicy! I defrost and use a cube at a time (about one chile).
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