Title: Spicy Cocktail Salsa
Categories: Salsa Dip
Yield: 2 Cups

8		Roma tomatoes, cored/seeded
1/2	c	*Chipotle salsa
1/2	c	Freshly squeezed lime juice
2	tb	Brown sugar
1 1/2	ts	Salt
1/2	ts	Freshly ground black pepper
	ds	Tabasco

Place all of the ingredients in a blender or a food processor fitted with the metal blade.

Puree until smooth.

This salsa can be stored int he refrigerator up to 2 days. Serve cold.

SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel

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