6 lb can of Whole TOMATOES [THE HUGE Costco or Sams can]
16 cloves of GARLIC (roasted - directions below)
1 (7oz) can of CHIPOTLES in adobo
1 medium white ONION chopped finely & rinsed in cold water
2 squeezed LIMES
1 bunch of chopped CILANTRO
2 tsp kosher salt (add more to taste)
DIRECTIONS:
Pulse the tomatoes smooth in a food processor & pour them into a large serving bowl.
Roast the garlic. Don't be afraid that there are 16 cloves. They are necessary to this recipe!
*to roast garlic: Place foil on a pan. Set heat to medium-high. Place skin-on garlic on plan. Turn often until skin is fairly blackened & inside is soft & smells delish...this could take 15-20 minutes.
Peel the garlic & pulse them into a pulp with the chipotles
Add to the bowl of tomatoes
[Prep the remaining ingredients & add to the bowl]
Chop the onion into a fine dice & rinse it in cold water, in a strainer. [this takes away the fiery, over powering onion + onion breath issue] :D
Squeeze the 2 limes completely
Rinse & chop the cilantro
2 tsp salt (add more to taste)
[yields about 14 Cups]
Stir & eat! If you're able to put it in the fridge to meld the flavors - 20 min, even better.
That's it!!! GO - Make it! Take 1/2 to your party & leave 1/2 at home....or take it all & send all of your friends home with a cup!
That's it!!! GO - Make it! Take 1/2 to your party & leave 1/2 at home....or take it all & send all of your friends home with a cup!
Happy dipping!
xo Momma :)
**the recipe is adapted from a combo of different Rick Bayless salsas**
