Chipotle Salsa
- Level: Easy
- Yield: Approximately 5 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 32
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 343
- Total: 3 hr 10 min (includes standing time)
- Active: 10 min
Ingredients
Two 15-ounce cans diced tomatoes
One 10- or 15-ounce can diced tomatoes with green chiles
1/4 cup fresh lime juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 to 3 (depending on your heat tolerance) chipotle peppers in adobo (see Cook's Note)
1 bunch fresh cilantro, stems roughly removed
1 medium onion, diced
Directions
- Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
- Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.
Cook’s Note
1 chipotle pepper will add a little bit of smokey flavor and a little spice, while 3 will add a stronger smokey flavor and a whole lotta spice.