Chipotle Salsa
March 2, 2011
Abandoned on a desert island with just one food to eat for the rest of my life, salsa would be my number one pick, hands down. I am a salsa fanatic. In the spring, I choose which tomato plants to grow in my garden with salsa in mind. Through the summer months, our refrigerator is filled with various forms of salsa: pico de gallo, roasted tomato salsa, green tomatillo salsa, peach salsa, you name it. In the winter, I make salsa with canned tomatoes freshened up with fresh cilantro and lime. There is almost no dish that cannot be improved by some sort of salsa.
Frustration over the mediocre quality of most commercial jarred salsas and the exorbitant cost of most commercial fresh salsa inspired the creation of Chipotle Salsa. It is really easy and inexpensive to create great tasting salsa with basic pantry items. This recipe uses canned tomatoes, chipotle chiles, garlic, onion, cilantro, and lime. Blend the ingredients until they are somewhat uniform, but still slightly chunky. Serve the salsa over eggs, with tacos or quesadillas, pour it over chicken and bake, or eat it with chips. There are unlimited uses for this salsa.
Chipotle Salsa
makes 1 quart
1 28-ounce can tomatoes (preferably fire roasted)
3 cloves of garlic, roughly chopped
1/2 cup red onion, diced
1-2 chipotle chiles
1 tablespoon adobo sauce
1/2 cup cilantro, roughly chopped
juice from 1 lime
salt to taste
Put the onion, garlic, and chipotle chiles in the blender. Pulse until mixture is broken down to a small dice. Add the tomatoes, adobo, cilantro, and lime. Pulse until the salsa is blended to the consistency you like. I dislike biting into big chunks of canned tomato, so I pulse it until it is fairly smooth. Season to taste with salt. Place in a covered container and refrigerate for at least one hour to allow flavors to meld. Serve with chips or any way you please.
Here is a printer friendly version of the recipe: Chipotle Salsa
You may also like:
My Pantry Shelf 