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This is a fairly "hot" version of a salsa. To cool it down a bit, don't use as much of the Chipotle Peppers.
Nuke the limes for 30 seconds prior to juicing to help them release their juice.
If you want a saucier mix, you could add a little Enchilada Sauce, or BBQ Sauce to the finished Salsa. Just don't add to much because you don't want it to be too saucy.
Cilantro is a funny herb, in that people have either a love it, or hate it, felling about it. I've found that I'm safer if you leave it out.
1. Seed the peppers so they won't be too hot. I usually use a mix of hot peppers to give extra flavors, each is distinct.
2. Finely mince all of the ingredients, and combine them in a large bowl.
3. To make a saucier Salsa, add either 1 can of the Chipotle Chiles, chopped, one small can of Enchilada Sauce, or a little of your favorite BBQ Sauce to the mix. I like it without, because it has a fresher taste, but the addition of a little sauce makes for easier dipping with chips.
4. This is better made the day before, because the flavors will have a better chance to blend together.
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