This is the salsa that I made up about a year or so ago. Ben says it's so good he could drink it straight! You can adjust the spiciness by adding or taking away from the chipotle peppers. You can also split the peppers and scrape out the seeds to take some of the heat away which is what I do.
CHIPOTLE SALSA
2 cans plain diced tomatoes, undrained (with or without salt)
1 whole bunch cilantro, stems removed
3 cloves garlic
2 stalks green onions/scallions, trimmed
2 whole chipotle pepers in adobo sauce, seeded
1/2 tsp kosher salt, or to taste
Put all ingredients in a blender or food processor and blend until smooth. That's it!
