This recipe appears in:Last-Minute Cinco de Mayo Recipes
Editor's note: Gretchen VanEsselstyn of Chile Pepper Magazine, will be dropping by each week with a recipe for heat freaks. This week, though, in honor of the Super Bowl, she'll have a recipe a day before the big game.
Where there's chipotle, there's smoke. These medium-hot, flame-licked, ex-jalapeños are the greatest convenience food we know--widely available in canned form, they come with the bonus of spreadable, fiery adobo sauce. Our salsa was inspired by the affinity between smoked pork belly--otherwise known as bacon--and the campfirelike flavor of chipotles. Raise your hand if you dunk your grilled cheese in ketchup. Yup, we do too. But this salsa may change your ways.
- 1/4 pound slab bacon, rind removed
- 1 tablespoon olive oil
- 1 (10-ounce) can diced tomatoes
- 1/2 red onion, diced
- 1 tablespoon chipotle purée
- 1 teaspoon fresh lime juice
- Freshly ground pepper
Chop the bacon into 1/4-inch cubes. In a frying pan over medium heat, warm the oil. Add the bacon, lower the heat, and cook over medium-low heat for about 7 minutes, until lightly browned. Remove from the pan, and drain well on paper towels. Drain tomatoes, then place in a bowl, and toss with onion and chipotle purée. Stir in drained bacon pieces, lime juice and pepper, and serve.