Chipotle Salsa
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Chipotle seems to be one of those flavors that you either love or hate. It wasn’t until recently that I started to appreciate the smoky flavor of chipotle peppers in adobo sauce {smoked and dried jalapenos in a tangy red sauce}. And now that my family has been turned on to the flavor, we have been adding chipotle peppers to many of our dishes {beans, chilis, soups and this salsa}.
For this salsa we used our salsa verde recipe {which is a staple condiment in our house} and added some roasted tomatoes and canned chipotles. You can tone down the spice by using fewer jalapenos or by adding only some of the chipotle peppers, to taste. Another way to ease the spice is to stir in some light sour cream to make a salsa cream dip. This batch makes a lot of salsa but it can be used in many ways – marinating meats, seasoning chilis and rice dishes, and garnishing soups such as my Roasted Tomato Bisque with Chipotle Cream. It will keep for several days in the refrigerator or you can freeze it for later use in rice dishes, chilis and marinades.
- 2-3 Tbsp oil
- 4 tomatillos
- 2 Roma tomatoes, cut in half
- ½ white onion, cut in large chunks
- 6-8 cloves of garlic
- 2-4 jalapeno or serrano peppers
- 1 7-ounce can of chipotle peppers in adobo sauce
- 1 bunch of cilantro leaves
- 1-2 tsp salt, to taste
- Heat the oil in a pan over medium-high heat.
- Add the whole tomatillos, whole jalapenos, onion chunks, tomato halves and whole garlic cloves.
- Roast them until golden on all sides, flipping them occasionally so that all sides cook.
- If they begin to stick to the pan, add a splash of water to the pan, reduce the heat and cover the pan to allow them to simmer and cook.
- Add the roasted vegetables to the blender with the chipotle peppers and the cilantro.
- Blend until a smooth salsa forms, adding salt to taste.
Tags: chipotle peppers in adobo sauce, salsa, tomatillo salsa
Thu, Jan 26, 2012
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