Tomato-Chipotle Salsa Step-by-Step
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)
- 3 tomatoes
- 1/2 white onion
- 1 clove garlic
- 1-2 chipotles 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.
A quick simmer can bring this Salsa to life if you are dealing with out of season tomatoes. Simply add a dollop of oil to a skillet over medium heat and simmer the Salsa for 5-10 minutes.