Categories: cindo de mayo, dip, mexican

Ingredients

• 1 14.5 oz cans fire-roasted diced tomatoes, undrained
• 1 large yellow onion, chopped
• 1 bunch cilantro, stemmed
• 1 T adobo sauce from chipotle peppers
• 2 t minced garlic
• 1 t salt

Directions

1. In the work bowl of the food processor, combine tomatoes, onion, cilantro, chipotle pepper, adobo sauce, garlic, and salt. cover, and chill for 2 hours. store in refrigerator in an airtight container for up to 3 days.

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