Chipotle Salsa Recipe
- 4 medium-sized fresh ripe tomatoes
- 1 small bunch of cilantro (about 8 to 10 long pieces with leaves)
- 1 fresh lime
- 1 medium onion
- Salt & pepper to taste
- 2 to 3 chipotle chilies, canned in adobo sauce
- Red pepper flakes to taste
- Wash and core the tomatoes.
- Wash and dry the cilantro between layers of paper towels. I like to remove the leaves from the stems but, this is not necessary.
- Peel onion, now cut the tomatoes and onion in quarters to prepare for the food processor.
- Remove the stems and seeds from the chipotles.
- Place all the prepared vegetables and the chipotles in food processor along with the cilantro. Squeeze lime juice into the blender.
- Place lid on food processor and blend. For chunkier salsa, pulse the food processor only for a few seconds. For smoother textured salsa, process to your desired consistency.
- If you don't have a food processor, a blender will work as well or you can chop all ingredients by hand and mix in bowl. Now where is my molcajete?
- For extra zip, add dried pepper flakes. Salt and pepper to taste.
- You can enhance the smokey flavor of your Chipotle Salsa Recipe by adding a tablespoon or two of the adobo sauce the chipotles came in.
- Allow the salsa to chill if you can for a couple of hours.
Recipe by Great Salsa Recipes at https://great-salsa.com/recipes/chipotle-salsa-recipe/
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