Pantry Chipotle Salsa
from Carolyn Dille & Susan Belsinger's The Chile Pepper Book

This is a quick and easy salsa, particularly welcome in the winter when good fresh chiles and tomatoes are hard to find. This salsa really picks up the flavor of plain broiled, grilled or poached seafood and chicken. It is a fine table salsa with any Southwestern meal or snack.

3 or 4 chipotle chiles en adobo, or to taste
1 Tbsp. adobo sauce
28-ounce can plain diced tomatoes
1 medium onion, diced fine
2 or 3 garlic cloves, minced
1 small bunch cilantro, chopped
Salt

Dice the chipotles and place them in a bowl. Add the remaining ingredients and season lightly with salt. Let the salsa stand 30 minutes or so to develop the flavors.

Makes about 3 cups