I am already thinking this will be topped on a frittata or omelet for breakfast.
1 14 ounce can of fire roasted diced tomatoes
|Smokey Winter Salsa|
3 chipotle peppers in adobo sauce, plus 1 Tablespoon adobo sauce
1/2 cup onion, chopped small dice
1/2 teaspoon dried oregano, Mexican if you have it
Kosher salt, to taste
In a food processor, pulse the tomatoes and chipotle peppers with sauce, to combine but still chunky.
Put the salsa in a small saucepan and add the onion and oregano.
Simmer for about 10 minutes to meld flavors, add salt if needed.
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