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Best Fire Roasted Tomato Salsa Ever and Baked Tortilla Chips

Looks delicious and I want to make this!

The Hungry Artist

chip in salsa

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).

Doesn't it look like some strange fossil? Doesn’t it look like some strange…

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3 thoughts on “Best Fire Roasted Tomato Salsa Ever and Baked Tortilla Chips

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