Categories: Salsa, Dips, Mesamexican, Lnet 
      Yield: 2 cups 
  
      8 ea Roma tomatoes, cored/seeded 
    1/2 c  *Chipotle salsa 
    1/2 c  Freshly squeezed lime juice 
      2 tb Brown sugar 
  1 1/2 ts Salt 
    1/2 ts Freshly ground black pepper 
        ds Tabasco 
  
  Place all of the ingredients in a blender or a food processor fitted 
  with the metal blade. 
   
  Puree until smooth. 
   
  This salsa can be stored int he refrigerator up to 2 days. Serve cold. 
   
  SOURCE: Mesa Mexicana, Mary Sue Milliken and Susan Feniger with Helena 
  Siegel