This simple, but intensely flavored salsa can be made a day ahead and refrigerated until served. If you can’t find slab bacon, substitute an equal amount of lean Canadian bacon.

To make the chipotle puree, use a food processor, food mill or blender to blend canned chipotles in adobo. This salsa has a medium heat, but you can lower that by removing the seeds from the chipotles before pureeing them.

Ingredients:

1 tablespoon olive oil

¼ pound slab bacon, rind removed, cut into 1/4-inch cubes

10-ounce can diced tomatoes, drained

½ red onion, diced

1 tablespoon chipotle puree

1 teaspoon lime juice

Freshly ground black pepper, to taste

Method:

In a large skillet, heat the oil over medium. Add the bacon, then reduce the heat to medium-low and cook for about 7 minutes, or until lightly browned. Transfer the bacon to a paper towel-lined plate to drain excess fat.

In a medium bowl, toss the tomatoes, onion and chipotle puree. Stir in the bacon, lime juice and black pepper. Refrigerate until ready to serve. Makes 1 cup

Recipe from the November 2007 issue of Chile Pepper Magazine