Prep 5 mins
Cook 5 mins
This is a great all-purpose salsa. It's especially good with red meats. It's not real hot. You could make it hotter by using different peppers but I like this just the way it is.
- 14.79 ml olive oil
- 1 onion, peeled and chopped
- 907.18 g roma tomatoes, blackened
- 19.71 ml finely minced roasted garlic
- 118.29 ml minced fresh cilantro leaves
- 4 chipotle chiles in adobo, chopped
- 59.14 ml olive oil
- 59.14 ml red wine vinegar
- 14.79 ml salt
- 4.92 ml sugar
- Heat a tablespoon of oil in a saute pan over medium heat until lightly smoking, add the onion and saute until carmelized, about 10 minutes or so.
- Transfer the onion, half the blackened tomatoes and garlic to a food processor and pulse until finely chopped but not pureed. Add the cilantro and chipotle chiles and pulse again to mix.
- Peel, seed and chop the remaining tomatoes tomatoes and fold in along with the remaining oil, vinegar, salt and sugar.
- Serve chilled or at room temp with chips, red meat or chicken.
Very similar to Coyote Cafe recipe I love. Delicioso!
Wow - this recipe hit the spot! One of the things I miss most about home (San Diego, Calif)is the availability of many kinds of chiles and good Mexican food. Here in Costa Rica, chipotles in adobo and jalapenos are all you can get. This easy recipe made a great salsa, almost as good as my Mom's!!! Now I can get my Mexican food fix!!!
I did change a few things. Instead of caramelizing the onion, I cut an onion in half and roasted it in the toaster oven along with the tomatoes. I put EIGHT cloves of unpeeled garlic in a small frying pan and roasted over low heat till browned all over. Reduced chipotles to three, did not add ANY sugar, and reduced vinegar to 1 tsp. Threw everything into the blender - how easy is that???