Prep 30 mins
Cook 0 mins
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.
- 1 (14 1/2 ounce) can diced tomatoes (Muir Glen fire roasted preferred)
- 1⁄2 medium onion, chunked (or diced, see below)
- 1⁄4 cup chopped fresh cilantro
- 2 -3 canned chipotle chiles in adobo
- 2 garlic cloves
- 1 1⁄2 teaspoons salt
- 2 -3 tablespoons cider vinegar
- In a blender, puree the tomatoes with the rest of the ingredients.
- Cover and chill in the refrigerator until ready to serve.
- 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.
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!!!
This is really good and very easy to make. Also, it's easy to modify it to your taste and preferred level of heat
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.