Chipotle Salsa

Calories: 10
Fat: Trace per 2-tablespoon serving

INGREDIENTS

1 can (15 oz.) whole tomatoes, drained

1/4 cup diced red onion

1 clove garlic, minced

1 tsp. dried oregano

1 tbsp. chopped cilantro

1/4 tsp. minced, canned chipotle pepper

1/2 tsp. salt

1 tsp. red-wine vinegar

1 tsp. white-wine vinegar

Pinch of red chili flakes

PREPARATION

Place all ingredients in blender or food processor and blend until smooth. Pour into jar. Store, covered, in refrigerator up to 1 week. Makes 16 servings.