This is now one of your favorite recipes.
Roasting the tomatoes makes all the difference! Serve this full-flavored, spicy salsa with tortilla chips or Seared Ancho Pepper Chicken. This recipe was developed by the McCormick Corporate Chefs for a luncheon given during the 45th National Chicken Cooking Contest held in Baltimore, May 30, 2003.
Ready in 30 mins
Cut tomatoes in half before grilling for more roasted flavor. For a milder kick, decrease chipotle to 1/2 teaspoon.