Chipotle Salsa
I am a repeat jarred salsa consumer. I have gone through my fair share of Pace salsas in my life (it’s my go-to brand), and naturally tasted my way through the salsa portfolio at Trader Joe’s. It’s one of those things I’ve put in the category of I can’t make that because, for whatever reason, I was intimidated. & store bought salsa is just so easy. This year I couldn’t help but be inspired by all the homemade salsas all over Pinterest during Cinco, so I decided to take a stab at making my own in an effort to put an even bigger homemade touch on our at-home fiesta. The big take-away - homemade salsa is so easy to make, so delicious, and I’m totally capable of busting out a damn good salsa that is taqueria good. After a couple of trials and tribulations, this Chipotle Salsa is my go to.
I’m a new advocate for salsa making now. I think everyone should do it because it’s so easy, and so customizable. You can have so much fun with different peppers or types of onions, and dial up that heat if that’s what you’re in to (something my Jordan is super into). & it’s fun to be able to experiment like that without totally f*cking the whole thing up. You can get such good organic produce to make sure you get a good quality end result, & just a small amount will make you sooo much salsa. Like for $10 you can have bowl-fulls on deck in the fridge, which is something you should want to do! Salsa is like soup - better after it sits for like a day. & this Chipotle Salsa is smokey with a little heat, and we’re thrilled to have leftovers.
It’s a super simple recipe - roasted tomatoes, roasted onion, & roasted jalapenos, all of which are broiled to develop a little char, and then blended up to make a super yummy & super fresh salsa. A little salt & pepper, & it’s great. The only surprise is chipotle peppers (just the ones in the can). They’re decently hot but won’t blow your socks off, but they’re also kind smokey. Just adding a couple brings this kinda earthy, smokey barbecue taste to the salsa, and it tastes a lot like a fire roasted salsa you’d have a Mexican restaurant. & after all the salsa trials and tribulations over the last month, Jordan & I both gave this one the seal of approval.
For the Salsa
3 large tomatoes (on the vine preferred)
1 white onion
1 jalapeno
1 can of chipotle chiles
Salt and pepper
Turn the broiler on. Cut the tomatoes, onion, and jalapeno in half, lay them on a foil lined baking sheet, and lightly drizzle them with oil (don’t use more than a tablespoon). Broil for 15-20 minutes, or until they’re slightly charred. Remove from the oven and transfer to a food processor. Add in 2 chipotle peppers + 2 tbsp of the liquid in the can, a 1/2 c. of water, and a pinch of salt and pepper. Blend until it’s pretty smooth, and you’ve got no big chunks of onion floating around. Serve with tortilla chips.