Chipotle Pantry Salsa

• 14- 1/2 ounces, weight Canned Diced Tomatoes, With Juices
• 1/2 cups Cilantro Leaves
• 1/4 cups Onion, Chopped
• 2 whole Chipotles In Adobo
• 1 clove Garlic, Minced
• 1/2 whole Lime, Juiced
• 1 teaspoon Sugar
• 1/2 teaspoons Salt

1. Throw all the ingredients into a blender or food processor.
2. Pulse until salsa is chopped and combined, but not liquefied.
3. You want some texture remaining.
4. Pour into a glass jar with a lid and refrigerate at least 2 hours to allow flavors to mingle.
5. Serve with tortilla chips or as an accompaniment to your entree/salad, etc.
6. Note: You can easily adjust the heat level to your liking by increasing or decreasing the amount of chipotles.

tomatoes, cilantro, onion, chipotles, clove garlic, sugar, salt

Taken from tastykitchen.com/recipes/appetizers-and-snacks/chipotle-pantry-salsa/ (may not work)