Chipotle Salsa - Salsa Del Norte

Barb R's Note:

Probably the best chipotle salsa we've ever tasted, and trust me, we've tasted a lot of em!!! Adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison.

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Yield: 2 cups

• 1 (14 ½ ounce) can diced tomatoes (Muir Glen fire roasted preferred)
• ½ medium onion , chunked (or diced, see below)
• ¼ cup chopped fresh cilantro
• 2 -3 canned chipotle chiles in adobo
• 2 garlic cloves
• 1 ½ teaspoons salt
• 2 -3 tablespoons cider vinegar

Directions:

1. In a blender, puree the tomatoes with the rest of the ingredients.
2. Cover and chill in the refrigerator until ready to serve.
3. Technique Tip: For a chunkier salsa, leave one half of the canned tomatoes diced and add it with the onion - chopped rather than chunked - in at the end.

Reviews

[Chef #1542712]

This is such a great recipe! I was looking for a salsa recipe to make for the Super Bowl and stumbled on this one. It's super easy and quick. I doubled the recipe with the intentions of taking it all to the party, but ended up storing half to keep at my house! You have to try this!!!

[bdm59]

This is really good and very easy to make. Also, it's easy to modify it to your taste and preferred level of heat

[Tina in AZ]

I am a fan of chipotle from way back and this is a beautiful and easy salsa - I used jarred crushed garlic which cuts down on the prep time. Thank you! This may be a little spicey if you are looking for a "mild' salsa though. I would rate this a "medium" on the fire scale for most people and "mild" for those of us used to spice.