3 Pines Ranchero Salsa

4 large Tomatoes
1 medium Onion
4 Jalapeño Chiles
2 cloves Garlic
1 can Chipotle Chiles in Adobo Sauce (7-oz.)
1 teaspoon dried Oregano
1 teaspoon ground Chili Powder
1/2 teaspoon Salt
1/2 teaspoon Sugar
1/2 teaspoon Cumin
1/2 teaspoon ground Coriander
3 tablespoons white Vinegar
1 tablespoon Lime juice
1 teaspoon Habanero Sauce or Tabasco Sauce

Combine all ingredients in a Dutch oven; mix thoroughly.

Cook slowly over low heat, stirring occasionally 30 minutes or until vegetables are soft and flavors are well-blended.

Place 1/2, 3/4, or all of the mixture (depending on how chunky you like it) into blender or food processor; puree until smooth, about 30 seconds.

Return pureed mixture to the pan; mix well.

Allow to cool about 30 minutes. Serve warm, or store in sterilized canning jars or plastic containers in the refrigerator up to 3 weeks. Makes 3-4 pints.
Heat Scale = Hot

FOR MEDIUM: Reduce Jalapeño Chiles from 4 to 2; use plain chili powder blend instead of pure; reduce chipotle chiles from a whole can to 1/2 can; use only a dash of Tabasco.

FOR MILD: Use only 1 Jalapeño Chile; use plain commercial chili powder blend instead of pure; use only 1-2 chipotle chiles; eliminate using any hot sauce.