Ingredients :
1 tablespoon olive oil
1/4 pound slab bacon, rind removed, cut into 1/4 -inch cubes (see note)
1 (10-ounce) can diced tomatoes, drained
1/2 red onion, diced
1 tablespoon chipotle purée (see note)
1 teaspoon lime juice
Freshly ground black pepper, to taste
Directions :
1. In a large skillet, heat the oil over medium heat.
2. Add the bacon, then reduce the heat to medium-low and cook for about 7 minutes, or until lightly browned.
3. Transfer the bacon to a paper towel-lined plate to drain.
4. In a medium bowl, toss the tomatoes, onion and chipotle purée.
5. Stir in the bacon, lime juice and black pepper.
6. Refrigerate until ready to serve.
Note: This salsa can be made a day in advance and refrigerated until served. If you can't find slab bacon, substitute an equal amount of lean Canadian bacon.
To make the chipotle purée, use a food processor, food mill or blender to blend canned chipotles in adobo. This salsa has medium heat, but you can lower that by removing the seeds from the chipotles before pureeing
them.
Per 2 Tablespoons:
Calories 51 (66% fat)
Fat 4 g (1 g sat)
Cholesterol 5 mg
Sodium 200 mg
Trace fiber
Carbohydrates 2 g
Protein 2 g
Source: Chile Pepper Magazine, November 2007;
The Associated Press Via The Dallas Morning News Daily Recipe Mailer
