Salsa is a staple at our house and you can always find a jar or two in our fridge. It goes so fast because who doesn’t like chips and salsa?! Salty, spicy, tomatoey, and oh so addicting! This homemade easy summer chipotle salsa is so simple to make, you won’t want to buy another jar again! It has a consistency of restaurant-like salsa and my husband and friends just go to town with it. This is great to have on hand for mexican dishes like sofritas. I’ve been using my homemade salsa in mexican recipes and it tastes so much better. You can literally whip this up in less than 5 minutes! Place all the ingredients in a food processor or blender and you get a magical, delicious salsa. You can either eat it right away or place it in the fridge and let it sit for an hour or two. The flavors mix more the longer it sits, but let’s be real, it’s hard not to eat it right away. This is the perfect appetizer to bring to your summer parties. Easy Summer Chipotle Salsa
Makes about 3 cups
1 can whole tomatoes (28-ounce), drained (I used fire-roasted) 1/2 yellow onion, roughly chopped 2 garlic cloves, roughly chopped ½ cup cilantro (mostly leaves, discard thick stems) 1-2 chipotle peppers (from can) 2 Tbsp lime juice ½ - 1 tsp sea salt ¼ tsp fresh ground black pepper Optional: 1 tsp of adobo sauce (from the can of chipotle peppers)
Place all ingredients into food processor or blender and blend until desired consistency. Taste salsa and, if necessary, adjust seasonings or ingredients.
Serve with chips, burritos, tacos, or make a yummy dish with it. Enjoy!
(Recipe adapted from Home Cooking Memories)