Fiery Salsa

Yield: Makes 3 cups

Ingredients

• 2  large onions, thinly sliced
• 4  garlic cloves, minced
• 2  tablespoons  vegetable oil
• 1  (28-ounce) can diced tomatoes, undrained
• 1/2  jalapeño pepper, seeded and minced
• 1  teaspoon  chopped canned chipotle peppers in adobo sauce
• 2  teaspoons  adobo sauce (from canned chipotle peppers)
• 1/2  cup  frozen whole kernel corn
• 1/4  teaspoon  salt
• 1/4  cup  chopped fresh cilantro
• 2  tablespoons  lime juice

Preparation

Saute onion and garlic in hot oil in a large saucepan over medium-high heat 5 minutes or until tender. Add tomatoes and next 3 ingredients. Bring to a boil. Reduce heat to medium-low; cook, covered, 10 minutes, stirring occasionally.

Process 1 cup tomato mixture in blender until smooth, stopping to scrape down sides; return to saucepan.

Stir in corn and salt; cook 3 minutes or until thoroughly heated. Stir in cilantro and lime juice. Serve with blue corn chips.

NOTE: Spice flavor increases when chilled overnight.