Smoky Chipotle Salsa
This Smoky Chipotle salsa is one of my mom’s signature summer refrigerator staples. There is always a giant plastic Tupperware bowl in her fridge with this Smoky Chipotle Salsa, without fail.
I made it last night for “Mexican Breakfast for Dinner” and the whole family couldn’t stop eating it, little boys included. We had to cut them both off because though delicious, it runs a little spicy so they were chugging the liquids at 8:30pm.
This salsa though, so good. My mom makes everything screaming with heat which I don’t prefer (can’t handle) so I left the jalapeno out. You can add it if you’re a spice girl, leave the seeds and membranes too if you want real heat.
Anyways, we like to use canned tomatoes for this salsa and be sure not to drain the juices. Don’t drain anything, in fact. Give your onion and cilantro a couple quick pulses in a food processor, add everything else and blend to your preferred consistency.
Perfection!
Smoky Chipotle Salsa
Ingredients
- 2- 28oz cans whole tomatoes, do not drain
- 1 7oz can chipotle peppers in adobo sauce, do not drain
- ½ red onion
- 1 handful of cilantro
- 1 can of green Chili’s
- 2 tsp. Salt
Instructions
- Put all in blender and pulse to the consistency you like.
