Salsa de chipotle is made with pan-roasted tomatoes, onion and garlic. It’s blended and cooked to a smoky, slightly spicy perfection. This salsa is made with canned chipotle chilis in adobo sauce, which you can find in any Mexican grocery store or online. The adobo makes this salsa a bold companion to many dishes.
- 4 Roma tomatoes
- ½ White onion (medium)
- 2 Garlic cloves unpeeled
- 3 Cilantro sprigs
- 2 Chipotle peppers in adobo sauce canned
- 2 tsp Adobo sauce from chipotle peppers
- ⅛ tsp Cumin
- ¼ tsp Oregano
- ½ tsp Salt
- 2 tbsp Cooking oil
- 1 tbsp Cilantro leaves, finely chopped for garnish
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!