Wicked Hot Chipotle Chile Pequin Salsa
This fiery salsa gets heat from the Chile Pequins and a rich flavor from the Chipotles in Adobo.
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Servings: 2 cups
Calories: 108kcal
Author: Patrick Calhoun | Mexican Please
- 2 Roma tomatoes
- 2 garlic cloves
- 2 tablespoons onion
- 1/8 cup Chile Pequin (approx. 25-30 chilis)
- 3 chipotles in adobo
- salt
- splash of vinegar
- 2-3 tablespoons water
Roast the tomatoes in the oven at 400F for 15-20 minutes
Pick through 1/8 cup of Chile Pequins (25-30 chilis) and remove any stems or hardened chilis
Add the Chile Pequins to the roasting pan and roast for 1-2 minutes
Add the tomatoes and Chile Pequins to a blender along with 3 chipotles in adobo, a sliver of onion, 2 garlic cloves, a pinch of salt, 2-3 tablespoons of water, and a splash of vinegar.
Pulse blend until ingredients thoroughly combined
Serve immediately
Store in an airtight container in the fridge.
I typically cut the stems off the Chipotles in Adobo but this is optional.
Calories: 108kcal