Red Salsa with Chipotle
This red salsa is more spicy than the variety you get standard with chips at a Mexican restaurant, but it's delicious over tacos, grilled steak, or serve it up on its own.
Ingredients
- 1 lb Roma tomatoes washed
- 1/2 White onion peeled
- 1 Jalapeno
- 1 Garlic clove peeled
- 2 Chipotle peppers canned in adobo sauce
- 1 cup Chopped Cilantro washed
- 2 limes juiced
Instructions
- Bring a large pan to medium heat and add just enough oil to coat the bottom of your pan. Once pan is hot, place onion, jalapeno, and tomatoes. Continue to cook the vegetables until the skin of the tomatoes start to blister and blacken.
- Remove the tomatoes from the pan and add to a small bowl and cover with a towel. This will help you remove the skins.
- Add the jalapeno and onion to your blender. Now start to add in the rest of the ingredients. Add the juice of 2 limes, 1 raw garlic clove, 2 chipotle peppers, and cilantro to the blender.
- Now that your tomatoes have cooled a little bit, remove the skins. You don't have to spend too much time on this, if you don't get it all off, thats ok.
- Add the peeled tomatoes to the blender and season with salt. Pulse until smooth.
- Add to a bowl and enjoy immediately or let cool.
