Once you taste the freshness of homemade salsa you will throw away jarred salsas and never look back. In the summer when the garden is in full bloom I like to grab the ingredients right out of the garden, chop, and eat. In the winter when I have to rely on store-bought tomatoes I’ll add a few more spices and toss it all in the food processor for a blended salsa.
The chipotle salsa I am going to share with you now is delicious with eggs, as a salad dressing for taco salads, over burritos, or plain with tortilla chips. I like to roast the tomatoes for a nice fire roasted flavor. Place seven to eight tomatoes into a heavy bottomed pan and roast until charred on all sides.
Remove the tomatoes from the heat and let cool. Peel the skins and loosely chop the tomatoes. You can simplify this step by using fire-roasted diced tomatoes instead. No judging. Place the tomatoes, a diced onion, fresh garlic, and chipotle in adobo sauce into a food processor. Pulse until coarsely pureed.
Stir in some chopped cilantro, fresh lime juice, and a little olive oil. Add cumin, salt, and pepper to taste. Enjoy! – Ella
• 7-8 tomatoes
• 1 onion, diced
• 1 clove garlic, chopped
• 1-2 chipotle peppers in adobo sauce
• 1/2 cup cilantro, chopped
• 2 tbsp. fresh lime juice
• 2 tbsp. olive oil
• ½ tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. pepper
- In a heavy bottomed pan, place tomato (with skins) and roast until charred on all sides.
- Remove from heat, letting cool slightly before peeling off skins.
- Loosely chop the tomatoes.
- Add the tomatoes, onion, garlic, chipotle in adobo sauce into a food processor. Pulse until coarsely pureed.
- Stir in the chopped cilantro, lime juice, oil and seasonings to taste.