Prep 15 mins
Cook 0 mins
When my crazy friend Paul made salsa for the Superbowl--everyone was skeptical. This was great! Everyone at the party asked for the recipe and no drop of salsa was leftover. This is by far the best salsa recipe and it appeals to people who don't like a very HOT salsa. You can make it hotter with more chipotle added. The cooking time is chopping time only. Enjoy the savory smokiness...
- 3 (28 ounce) cans diced tomatoes
- 2 small red onions, finely chopped
- 1 large green pepper, seeded and chopped
- 6 garlic cloves, crushed (yes, 6 cloves)
- 8 canned chipotle chiles (not 8 cans, but 8 chilis)
- 2 tablespoons juice, from the chipotle chilies
- 1 lime, juice of
- 2 tablespoons sugar
- 2 tablespoons Mexican oregano
- 2 teaspoons salt
- 1 cup fresh cilantro (if you don't like cilantro, use flat leaf parsley)
- Stir it all together.
- Pack in jars or plastic containers. Refrigerate.
- Store up to two weeks.
Holy Chipotle, this salsa is kickin'!! I've never made anything with chipotle chiles before - don't know why, they're fab in salsa. I made half a recipe and used fresh tomatoes instead of canned and the end resulting taste was sweet and sassy. I also added some leftover red pepper and vidalia onion, also used splenda in place of sugar. Made for ZWT5.
I LOVED making this salsa, & some of my friends enjoyed getting a gift container, too! I'm not a fan of CHILI HOT, if you know what I mean, so this intrigued me, & I was very pleased with the results! Great tasting, & simple to make! Definitely a keeper! [Made & reviewed for one of my adopted chefs in this Spring's PAC]