Chipotle Salsa
This chipotle salsa recipe is fresh and delicious, with extra depth from smoky chipotle peppers. It's easy to make with pantry ingredients!
Ingreadient
- 1 can (15 ounces) diced fire-roasted tomatoes*
- 1 clove garlic, roughly chopped
- ½ cup roughly chopped white onion (about ½ small onion)
- ¼ cup lightly packed fresh cilantro leaves
- ½ medium jalapeño, seeds and ribs removed, and roughly chopped
- 1 to 3 chipotle peppers in adobo sauce
- 1 tablespoon lime juice, more if needed
- ½ teaspoon fine salt
Direction
- Drain off about half of the tomato juice from the can (about ⅓ cup) and discard it.
- In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onion, cilantro, jalapeño, 1 chipotle pepper, lime juice, and salt.
- Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Taste, and add another chipotle pepper or 2 if you prefer spicier salsa. Season to taste with additional lime juice and salt, if necessary.
- Serve the salsa immediately or store it for later. This salsa keeps well in the refrigerator, covered, for about 10 days.
