Homemade Chipotle Salsa

I have a recipe I am very excited to share with you today (actually I feel that way every time I share a recipe so what’s new?).  But this recipe involves Mexican food and salsa!  Salsa is a pretty big deal in our family.  We are very picky about our salsas.  That is one of the first ways we judge a new Mexican food restaurant around here – by how good their salsa is.  And since we have been eating Mexican food for around 50 plus years (I’m including my whole family here), we think we are really good judges!:)  Just ask any one of us.

This homemade salsa is one of the best I’ve eaten.  If you like the flavor of chipotle, which is a little bit smoky and spicy, you’ll love this one too.  I have another type of chipotle salsa(here) on this blog, but it contains tomatillos, and is a little bit more work because you have to roast the tomatillos first. But this recipe doesn’t contain tomatillos and is a breeze to put together.  You just throw everything into a blender and blend away.  Instant happiness!

Cinco de Mayo is coming up on Monday, and our family always looks forward to it.  We kind of feel like it is our right duty to celebrate it since we live in Arizona.  It is purely selfish sacrificial on our part and has everything nothing to do with the fact that we get to eat lots of Mexican food.  If you would like to celebrate Cinco de Mayo, and don’t live in the southwest, I’m sure we can figure out a reason for you to celebrate it, too.  Just the fact that you know a blogger who lives in Arizona sounds like a good enough reason to me!  Happy Cinco de Mayo everyone!

Chipotle Salsa

• Servings: 2-3 cups of salsa
• Time: 15 to 30 minutes
• Difficulty: easy
• Print

• 1 can (14 oz.) fire roasted tomatoes
• 1 c fresh cherry tomatoes
• 1/2 c sweet or yellow onion, chopped
• 3 cloves garlic, peeled
• 1 whole jalapeno, seeds discarded and chopped into 1 inch pieces
• 4 canned chipotle peppers in adobo sauce (seeds discarded), plus 2 tsp. of the adobo sauce (you can usually find canned chipotle peppers in the Mexican food aisle of the grocery store)
• 1 tsp. salt
• 1 tsp. pepper
• 1/2 bunch cilantro, thick stems removed
• 1 Tbsp. fresh lime juice (approximately 1 lime)

1. Combine all ingredients in a blender and puree.
2. Transfer to a container and refrigerate until ready to use.  Lasts approximately 3 days.

Recipe from Cook AZ I Do, adapted only slightly from a recipe by Food Between Friends