Salsa is a staple in our house. We put it on everything, just about. We love to experiment with different ingredients and just have fun in the kitchen, picking each other’s brain. We were at one of our favorite mexican restaurants eating their salsa, and started talking about how differently delicious it was and knew that we could make this easy enough. So, home we came and went to work. With a few minor adjustments, we arrived at what we think is the perfect smokey, spicy, tangy chipotle salsa we’ve eaten in a long time. As always, you can adjust the heat with the jalapeños, either use less if you like it more on the mild side, or leave the seeds in if you prefer a bit more bite. It’s fabulous on tortilla chips, eggs, burritos, or mixed in with rice (think burrito bowls). It stores well, and we think it’s actually better on day two. We hope you enjoy it as much as we do! Happy salsa~making!
Sláinte!
- 10 ounces Rotel tomatoes with green chiles.
- 56 ounces petite diced tomatoes
- 2~7.5 ounces Chipotle peppers in Adobo Sauce
- 1 large onion, chopped
- 4 jalapeños (seeded, diced)
- 3 roasted poblano peppers (see note below)
- 1 teaspoon Cumin
- 1 Tablespoon pepper
- 2 teaspoons Chili Powder
- salt to taste
- cilantro (for garnish, if desired)
- Add all ingredients to large bowl. With immersion blender, or regular blender, purée to desired consistency. Store in refrigerator for up to four weeks.
To roast poblanos, or any peppers, wash peppers, place directly on burner over flame (gas stove), turning often with tongs until charring appears, approximately five minutes. Skin of pepper will be blackened and charred. Remove from top of burner and place directly into a plastic gallon sized storage bag and seal closed. Let sit for 15 minutes. Remove from plastic bag, using a spoon, gently scrape off the charred skin. Slice in half and remove seeds, if desired.
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