Salsa Recipe

Please note, this sh*t is SPICY!  Almost too spicy for me.  I'm going to take 2 when I get done typing this up.  Also, this is my very own recipe, and first attempt at salsa.

1 can (14.5 oz) of Diced Tomatoes
1 can (14.5 oz) of Salsa Style Fire Roasted Tomatoes
1 medium onion, sliced thinly
1 garlic glove, chopped or sliced
1 can (7 oz) Chipotle peppers in adobo sauce
olive oil, about 1 TBSP
salt, to taste

Heat oil over medium heat; add onions and sweat 3-4 minutes.  Put onions, tomatoes and garlic in food processor or blender.  Add 1/2 can of chipotle peppers with sauce (this is what makes it pretty spicy; adjust to 1-2 peppers for milder salsa).  Puree ingredients.  Simmer in sauce pan on lo for 20 minutes; let cool.  

Eat within 1-2 days or you can freeze for 2 weeks.  It made two of these jars full (medium Ball canning jars).  If you freeze it, don't fill it to the very top; it needs space to expand when it freezes.