You can vary the ingredients to your liking. I try to use all fresh ingredients, but a couple of them are canned for convenience.
2 - Large Tomatoes - wash and diced
3 - Poblano Peppers - cut in half, cleaned, roasted, skinned, diced
1 - Medium Sweet (Vidalia) Onion - peeled, diced
Handful - Fresh Cilantro leaves- washed, finely chopped
2 - small limes - squeezed for juice
1 - Bulb of Garlic - roasted
1 - 7.5 oz can of Chilpotle Peppers in adobo sauce
1 - 14.5 oz can of Diced Tomatoes w/green chiles
1 - teaspoon of salt (or to taste)
I separate the bulb of garlic into gloves, but don't peel them and roast in a toaster oven at 450° for about 5 minutes. While the garlic is roasting, cut the Poblano Peppers in half and clean seeds out.
After the garlic gloves are roasted, pull them out, and now roast Poblano Peppers the same way. Peel the rest of the skin off the garlic gloves and put into a blender with the canned Chipotle Peppers and canned Diced Tomatoes and blend to a puree.
When the Poblano Peppers are done, peel the outer skin off, and dice.
Dice and chop the other fresh ingredients and put them all in a big bowl, squeeze the limes over this, add the salt and mix together.
Now add small amounts of the puree of Chipotle Peppers, Diced Tomatoes, and roasted garlic until you reach the desired consistency.
Any puree left over can be refrigerated in a resealable container and used as seasoning for chicken or pork stewed or cooked crock pot style.
[ August 06, 2006, 01:31 AM: Message edited by: 427Z06 ]