Chipotles can be a bit spicy sometimes but I think the heat in this recipe is just right. If you can’t handle heat, try adding only 1 chipotle pepper and using only half a jalapeno to be safe.
Ingredients
1 pint of cherry or tri-colored tomatoes
1-2 chipotle peppers from a can
¼ cup of cilantro
1 small jalapeno
Juice of half a lime
1-2 cloves of garlic
1 teaspoon of sea salt
Pepper to taste
Preparation
Preheat the oven to 350 degrees. Cut cherry tomatoes in half and place on a baking sheet. Sprinkle with ½ teaspoon of sea salt and pepper. Cook for 20-25 minutes. Let cool then add tomatoes to a food processor. Cut jalapeno and remove stem and seeds. Add to a food processor, along with remaining ingredients. Process until well combined but still a little chunky.
Recipe origin: