Chipotle Salsa Recipe
Salsa de chipotle is made with charred tomatoes, onion and garlic. It’s blended and cooked to a smoky, slightly spicy perfection.
Servings: 6
Calories: 59kcal
Equipment
- Blender
- Kitchen knife
- Cutting board
- Cooking Pot
- Kitchen spoon
- Serving bowl
Ingredients
- 4 Roma tomatoes
- ½ white onion (medium)
- 2 garlic cloves unpeeled
- 3 cilantro sprigs
- 2 chipotle peppers in adobo sauce canned
- 2 teaspoon adobo sauce from chipotle peppers
- ⅛ teaspoon cumin
- ¼ teaspoon oregano
- ½ teaspoon salt
- 2 tablespoon cooking oil
- 1 tablespoon fresh cilantro leaves, finely chopped for garnish
Instructions
Char the Vegetables
- Slice the tomatoes in half lengthwise, quarter the onion lengthwise, and place in a preheated pot, along with the unpeeled garlic cloves.
- Turn the vegetables occasionally to be sure you get a good char on all sides.
- Carefully empty the pot of vegetables onto a cutting board and remove the skin from the garlic.
Blend the Ingredients
- Add all of your charred vegetables to the blender, along with the rest of the ingredients, except for the cooking oil.
- Blend until smooth.
Cook the Salsa
- Cooking the salsa gives you the most flavorful, authentic taste, so don’t skip this step! Preheat a pot over medium-high heat and add the cooking oil.
- Slowly and carefully pour the salsa into the hot oil. The salsa may splatter, so don’t get too close to the pot.
- Give it a stir, and cook on high for two minutes. Then reduce the heat to low and simmer for 20 minutes.
Serve Your Salsa
- Empty your salsa into a serving bowl.
- Sprinkle with chopped cilantro.
- Your salsa is ready to savor!
Nutrition
Calories: 59kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 281mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 752IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 0.4mg