Bob's Smokin' Hot Salsa

--- tags: bobs smoking hot salsa, hot sauce,hot, salsa, chipotle, diced, tomatoes, rotel, adobo, cilantro, blender, chunky, jalapeno, garlic, onion, celery --- # Bob's Smokin' Hot Salsa ## Ingredients - [ ] 1 can (14.5 oz) FIRE ROASTED Diced Tomatoes, drained - [ ] 1 can ( 10 oz) Rotel / Diced tomatoes with green chiles (as hot as you like), drained - [ ] 1 can (7.5 oz) Chipotle in Adobo Sauce (DO NOT DRAIN) - [ ] 1 cup fresh Cilantro leaves (loose) - [ ] 1 tsp Salt (or to taste)(see note #2) ## Directions 1. In a blender, in this order, place Cilantro (see note #3), Chipotle, Rotel and Tomatoes 1. Then blend until it's as chunky as you like; less blending is more chunky 1. Refrigerate for 3 to 4 hours, if possible, to allow the flavor to mellow ## Options (see note #1) - do not drain the tomatoes and Rotel if you want to make it more liquidy - add fresh garlic and/or onion - add a roasted and peeled jalapeno (makes it a lot spicier) - add diced celery (different flavor and crunchy) - add to sour cream or yogurt for a creamy dip - add to refried beans for bean-dip - add to cubed velveeta and melt it for queso! ## Notes... 1. If you've never made this before, recommend sticking to the original recipe 2. Don't add too much salt initially; the salt will be more noticeable after the salsa has chilled in the fridge 3. For folks who don't like to get cilantro leaves in their teeth! ...consider blending the cilatro by itself first to make the pieces smaller, then add the rest of the ingredients 4. If you serve this at a party, you will want to have the recipe written down or ready to be emailed when people ask you for it...OR NOT.