Chipotle-bacon Salsa

1 tablespoon olive oil

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

1 can (10 ounces) diced tomatoes, drained

½ red onion, diced

1 tablespoon chipotle puree

1 teaspoon lime juice

Freshly ground black pepper, to taste

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.

Chili Pepper Magazine, November 2007