8 ea Roma tomatoes, cored/seeded

1/2 c *Chipotle salsa

1/2 c Freshly squeezed lime juice

2 tb Brown sugar

1 1/2 ts Salt

1/2 ts Freshly ground black pepper

ds Tabasco Place all of the ingredients in a blender or a food processor fitted with the metal blade. Puree until smooth. This salsa can be stored int he refrigerator up to 2 days. Serve cold. SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena Siegel