Start to finish: 15 minutes
Makes 1 cup
This recipe is from the November 2007 issue of Chile Pepper Magazine.
1 tablespoon olive oil
¼ pound slab bacon, rind removed, cut into ¼-inch cubes
10-ounce can diced tomatoes, drained
½ red onion, diced
1 tablespoon chipotle purée
1 teaspoon lime juice
Freshly ground black pepper, to taste
In a large skillet, heat the oil over medium heat. Add the bacon, then reduce the heat to medium-low and cook for about seven 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 purée.
Stir in the bacon, lime juice and black pepper. Refrigerate until ready to serve.