Tomato-Chipotle Salsa
- 2 tablespoons lard or neutral oil, like corn or grapeseed
- 1 medium white onion, chopped
- Salt and black pepper to taste
- 2 dried chipotle chiles, or to taste
- 2 cups cored and chopped tomatoes, preferably fresh
- Chopped fresh cilantro leaves for garnish
- Put the lard in a medium saucepan or skillet over medium heat.
- When it is hot, add the onion and some salt and pepper and cook, stirring occasionally, until it begins to brown at the edges, 5 to 10 minutes.
- Add the chiles, tomatoes, and 1/2 cup water and adjust the heat so the mixture simmers steadily but not violently.
- Cook for about 15 minutes, stirring occasionally, or until the chiles are soft and the tomatoes broken up.
- Taste and add more salt and pepper if necessary.
- Cool for a few minutes (you should always take care when pureeing hot mixtures), then remove the stems from the chipotles.
- Put the mixture in a blender and puree.
- Use immediately, garnished with the cilantro, or cover and refrigerate for up to several days, garnishing only at the last minute.
- (Bring back to room temperature before serving.)
lard, white onion, salt, chiles, tomatoes, fresh cilantro
Taken from www.epicurious.com/recipes/food/views/tomato-chipotle-salsa-385768 (may not work)