With the added depth of smoky chipotle peppers, this chipotle salsa recipe is fresh and tasty. It's simple to make and only needs a few things from your pantry!
– 1 can (15 ounces) diced fire-roasted tomatoes* – 1 clove garlic, roughly chopped – ½ cup roughly chopped white onion (about ½ small onion) – ¼ cup lightly packed fresh cilantro leave – ½ medium jalapeño, seeds and ribs removed, and roughly chopped – 1 to 3 chipotle peppers in adobo sauce – 1 tablespoon lime juice, more if needed – ½ teaspoon fine salt
Around ⅓ cup of the tomato juice should be drained off and thrown away. If you want to make the garlic pieces smaller, pulse them in a food processor.
Add the tomatoes and any juice that's still left in the can. Put in the jalapeño, onion, cilantro, lime juice, salt, and one chipotle pepper.
If you need to, scrape down the sides of the food processor as you go to make sure there are no big chunks of tomato or onion left.
Check the salsa for heat and add one or two more chipotle peppers if you like it hotter. If you think it needs it, add more lime juice and salt to taste.
You can serve the salsa right away or put it away for later. If you cover this salsa and put it in the fridge, it will last for about 10 days.