Restaurant Style Salsa

Ingredients:

1 large onion, peeled and cut into 1 inch slices

3 garlic gloves, peeled

1 large handful of washed cilantro leaves 

1/2 to 1 whole jalapeño pepper, remove seeds and membrane

1/2 to 1 small chipotle pepper in adobo, plus a tsp of the sauce

the zest and juice of a lime

2 cans Rotel tomatoes (any flavor you like, I use the one that has lime juice and cilantro)

2 cans plain or fire-roasted diced tomatoes

1/2 tsp. salt

1 tsp honey

freshly ground black pepper

Directions:

Place onions, garlic, cilantro, peppers (to your desire level of heat) and lime juice/zest in food processor.  Process until fairly fine.  Add Rotel tomatoes, undrained.  Drain and add the plain or fire-roasted tomatoes. Add salt, honey and pepper. Process to desire level of chunkiness. Taste for seasonings and adjust. Makes a little less than 2 quarts of salsa. Stores in the refrigerator for up to 4-5 days. 

This is the salsa recipe I use in my slow-cooker Mexican-flavored Chicken, which I use in Chicken Enchiladas, Sopa de Pollo, and chicken tacos.