Smokey Winter Salsa

Trying to find salsa for your Cinco de Mayo fixins? Are the tomatoes in your local not quite ready? Or, if it is the middle of winter and tomatoes are out of season, this salsa comes to the rescue. It is a hot, smoky, salsa due to the addition of chipotle sauce.

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.