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Do you think there is anyone out there who doesn't like chips and salsa? I am sure there is, but I can't imagine my life without the tasty pair. Thank you Mexico for this lovely import! To make this salsa a bit more interesting I decided to throw the veggies in the oven and roast them instead of using them in their raw state, like most pico de gallos. I quartered up 2 tomatoes and an onion then tossed them and a couple garlic cloves with olive oil and a bit of salt and pepper. Once roasted, I threw the veggies in a food processor with a chipotle pepper (from the can), cilantro, and lime juice and pulsed until almost smooth but with some texture. What I ended up with was this sweet, smokey, and a little spicy salsa that was absolutely delicious. We served the salsa to a group of our friends who have very discerning pallets and they completely cleaned the bowl.

Total time

50 minutes




  • 12 egg whites
  • 1.75 cup sugar, DIVIDED
  • 0.33333333333333 cup warm water
  • 1 tsp cream of tartar
  • 1 cup all purpose flour
  • pinch of salt
  • zest of 1 orange
  • zest of half a lemon


  1. Preheat oven to 350 degrees. Using a food processor, blender, or spice grinder, process about half of the sugar until fine. In a large bowl or bowl of a stand mixer, add in all egg whites and beat until frothy. Add in cream of tartar and continue beating until white and opaque. Slowly pour in the processed sugar. Once sugar is added, slowly pour in water. Continue beating until egg whites for soft peaks. Meanwhile, in a medium bowl, whisk together flour, remaining sugar, zest, and salt until there are no lumps. Once egg whites are ready, fold flour mixture into egg whites until completely incorporated. Transfer batter into an ungreased tube pan. Bake for 30 to 35 minutes until a toothpick or knife comes out clean. Allow to cool completely upside down on a cooling rack or bottle.