From Mark Miller’s Great Salsa Book
A very good recipe; the ginger adds complex flavor for a nice change of pace.
3 yellow tomatoes (about 1 pound), roughly chopped
1 chipotle chili en adobo (San Marcos brand)
1 tbs. chopped fresh ginger root (washed and peeled)
2 cloves roasted garlic
1 tbs. fresh lime juice
1/2 tsp. sugar
1/2 tsp. salt
In a food processor or blender, purée 2 of the tomatoes, the chipotle chili, and ginger. Remove and place in bowl.
Add the remaining tomato and all other ingredients to the food processor and pulse just enough to create a chunky mixture. Add to bowl, mix well and serve.
With grilled tuna, swordfish, salmon, pork or duck.
Makes about two cups.