April 12, 2011

Chipotle Salsa

Salsa ingredients + lazy Friday afternoon + bad photography = chipotle salsa!
orange bell peppers getting diced
green bell peppers getting prepped
After hand-chopping almost a dozen of these guys, I realized I needed a picture. Tomato love.
Jars of chipotle salsa

and since it's a lazy Friday:
Duds' shows off his stretching
Not sure if salsa is kitty appropriate

This is a delicious, hearty, spicy, tasty, slightly smoky fresh salsa and I can't wait to share it on here. I've been eating it this entire past month. The recipe comes from my family in NC, I can't remember when I copied it down, but I've held onto it for a few years. It's easy to prepare and freezes well. You can chop all ingredients by hand – it'll take about an hour; a food processor will certainly speed things up, and can be used as well.

S and K's Chipotle Salsa
2 and ½ lbs ripe tomatoes, chopped fine
1 onion, chopped fine
1-2 bell peppers (green, red, or yellow), chopped fine
1-2 cloves garlic, minced
1 small can, 7.5 oz chipotle peppers in adobo sauce, chopped fine
2 tsp of adobo sauce
1-2 tbsp lime juice
1-2 tbsp vinegar (e.g. white-wine vinegar is fine)
1-2 tsp salt
1-2 tsp cumin
1-2 tsp oregano (dried is fine)
½ cup cilantro, chopped fine

For a super hot salsa, count 1-2 chipotle peppers per tomato; for a medium salsa use 4-5 chipotle peppers for the batch, and for a mild salsa use 2-3 chipotle peppers for the batch. Use gloves to handle peppers. Start off adding half the chipotle amount, taste and adjust, and add extra as needed. The salsa can get spicy quickly.

If using a food processor you'll whip this up in no time. Attach the chopping blades and mince whole garlic first. Add in onions (prepped as quarters) and chop to combine. Chop until desired consistency is reached. Remove to a bowl, or a large soup stockpot. Add in bell peppers (prepped as quarters), chop then remove. Finally, add in tomatoes (prepped as quarters) with chipotle peppers (kept whole) and chop until desired consistency is reached. Add all chopped ingredients to a large mixing bowl, or a large soup stockpot. Stir in adobo sauce, lime juice through cilantro and combine. If adding additional chipotle peppers, just chop them in the food processor and add to the pot.

  1. Combine all ingredients together in a large soup stockpot. Stir to combine and adjust for taste.
  2. Heat up salsa over medium heat and simmer 10-15 minutes. Once cool, ladle into jars and set in fridge. You can freeze extras, thaw overnight in the fridge and it's ready to eat.

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