This was my first time making salsa from all fresh ingredients. I think fresh salsa is always so pretty, and this one was no exception despite that it was made by me. :)
It tasted good too! I was anxious it might be quite spicy, but it isn't. (I love spice but my comfort threshold is quite below my husband's.) Melanie mentioned that the online recipe is different and I'd recommend using that one--that's what I'll do next time. The spice factor for this salsa is all in the dried chiles you use. I didn't have dried ancho chiles, only dried chipotles, so I used that and we really liked the flavor. I needed to do a bit of tinkering before the overall taste was right, but ended up using about 1 Tbsp. of chili powder too (I used Chile 3000 from penzeys.com, which I love (the chili powder and Penzey's!)).
We ate this salsa for dinner over slow-cooker chili and it was absolutely delicious. It tasted better that way than with just tortilla chips, although it's definitely good that way too.
My husband is pretty much Salsa Fiend Incarnate so the leftovers didn't last long. This is a great summer treat when tomatoes are in season, so I'll be making it again!
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