After making some amazing Crab and Chipotle Aioli Deviled Eggs last week, I had some leftover chipotles to use. Can't let those go to waste.
And I knew I wanted to make some apps for snacking during the Superbowl, so Chipotle Salsa only seemed right.
I'm not a huge fan of the jarred salsas. But homemade salsa has opened my eyes to the beauty of a good salsa.
Now I just gotta learn how to make it look all pretty and salsa-y. Next time we make this I'll be sure to take another picture as my salsa-photographing skills need some work. I think I need a new food processor, one that doesn't only hold like a cup of ingredients and therefore doesn't really chop like it's supposed to. It's on the list.
from Eclectic Recipes on the Betty Crocker site
- 1 teaspoon olive oil
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 3 Roma tomatoes, chopped
- 1 can (14.5 oz) Hunt's fire roasted tomatoes, undrained
- 1 tablespoon chopped chipotle chiles in adobo sauce (from a 7-oz can)
- 1 cup loosely packed fresh cilantro leaves
- tortilla chips or Sour Cream and Onion Doritos for dipping
Stir in the canned tomatoes and chipotle chiles. Heat to boiling; then reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until thickened. Remove from heat; cool slightly.
Place the salsa and cilantro in a food processor or blender. Cover; process with on-and-off pulses until cilantro is finely chopped. Transfer to serving bowl. Serve salsa with tortilla chips.
How do you guys like your salsa? Spicy? Chunky? Liquidy?
All of the above?
I thought so.
Peace, and bacon grease!