12 Hungarian hot wax peppers (banana peppers will work in a pinch)
1/2 vidalia onion
3–5 chipotle peppers in adobo + 1 Tbsp. adobo sauce
1 6-oz. can tomato paste
1/4 cup apple cider vinegar
1/4 tsp. dried oregano
1 Tbsp. chili powder
Open fire-roasted tomatoes, and pour into a colander to remove some of the water. Once drained, add them to your food processor and pulse 3-5 times.
Add olive oil and tomatoes to a large pot over low heat and stir. Cover the pot with a lid. Be sure to stir this mixture every couple of minutes – salsa tends to burn if you don’t keep your eye on it.
Stem and seed Hungarian hot wax peppers and cut into large chunks. Add them to your food processor.
Chop onion into large chunks, and add it to your food processor.
Dice chipotle peppers, and add them and 1 Tbsp. adobo sauce to your food processor. Pulse your peppers and onion mixture 3-5 times, or until your desired chunkiness has been achieved. We like our salsa on the chunkier side. Add mixture to the pot, stir, and cover.
Add tomato paste, apple cider vinegar, oregano, and chili powder to the pot, stir, and cover.
Raise heat to medium, and cook for 20 minutes. Remember to stir your mixture every few minutes.
After 20 minutes, reduce heat to low, and cook for an additional 30-40 minutes, or until your desired texture has been achieved. Remember to stir your mixture every few minutes.
Enjoy hot, cold, or at room temperature – the salsa will taste different at different temperatures! Store extras in a glass container in the fridge.
This recipe was lovingly adapted from Tom’s Salsa.