Authentic Chipotle Salsa Recipe
This Authentic Chipotle Salsa recipe is made with tomatoes, garlic, and canned chiles— an ideal appetizer or topping for carne asada tacos!
Servings: 4 people
Calories: 52kcal
Ingredients
- 2 tomatoes diced
- ¼ onion chopped
- 1 garlic
- water (enough to cover the ingredients)
- 1 chipotle pepper (in adobo sauce)
- ½ teaspoon salt
- 1 tablespoon olive oil (optional)
Instructions
- Cover the tomatoes, onion, and garlic with water.
- Bring to a boil. Cook for 3 minutes, or until tomatoes are soft.
- Let cool slightly.
- To a blender, add the tomatoes, chipotle, onion, garlic, and salt.
- Blend until smooth.
- To make the salsa last longer and to make it thicker, cook it.
- In a large pan, heat up the oil.
- Stand back and slowly add some of the tomato mixture.
- Immediately add a little more of the tomato mixture.
- Then add the remainder of the mixture.
- Bring to a simmer and reduce heat.
- Cook on low heat for 15 minutes.
- The sauce will thicken up.
- Let cool and store.
Notes
Cooking the salsa makes it last longer and it comes out thicker.
Pro Tips
- For a chunkier texture: Skip the blender and use a food processor instead. Pulse a few times until you reach your desired consistency while keeping those rustic pieces of tomato.
- Add an herb boost: Freshly chopped cilantro is completely optional, but a handful thrown into the blender adds a beautiful, bright color and flavor contrast to the smoky heat.
- For a tangy kick: Squeeze a splash of fresh lime or lemon juice into the blender right before mixing.
- Turn it into a marinade: Mix the finished salsa with $frac{1}{2}$ cup of olive oil and $frac{1}{4}$ cup of white distilled vinegar. It makes an incredible, smoky marinade for chicken, pork, or steak!
Nutrition
Calories: 52kcal | Carbohydrates: 5g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 5mg | Potassium: 159mg | Fiber: 1g | Sugar: 3g | Vitamin A: 513IU | Vitamin C: 9mg | Calcium: 9mg | Iron: 1mg