Keep some chipotles-in-adobo in your pantry and you'll always be 20 minutes away from a rich, warm Tomato-Chipotle Salsa.
Servings: 4(2 cups)
Author: Patrick Calhoun | Mexican Please
1-2chipotles in adobo
salt to taste
Rinse and de-stem the tomatoes. Roast the tomatoes in the oven at 400F for 20-25 minutes.
De-stem and de-seed the chipotles in adobo.
When the tomatoes are done roasting (20 minutes or so), add them to the blender along with 1/2 white onion and 1 garlic clove. Add only 1/4 of the chipotle in adobo. Pulse blend and taste for heat level.
If you want more heat, add another 1/4 or 1/2 of the chipotle. Keep adding chipotle until it tastes "right" to you.
Serve immediately and store leftovers in an airtight container in the fridge.
Store the chipotles-in-adobo in a sealed tupperware container in the fridge where they'll keep for weeks, if not longer.