Chipotle Salsa
Ingredients
-
1
can
diced fire-roasted tomatoes
-
1
clove
garlic
-
½
cup
white onion
-
¼
cup
fresh cilantro leaves
-
½
medium
jalapeño
-
1 to 3
pieces
chipotle peppers in adobo sauce
-
1
tablespoon
lime juice
-
½
teaspoon
fine salt
Instructions
- Drain off about half of the tomato juice from the can and discard it.
- In a food processor, pulse the garlic to chop it finely.
- Add the tomatoes and remaining juice, onion, cilantro, jalapeño, 1 chipotle pepper, lime juice, and salt to the food processor.
- Process until mostly smooth, scraping down the sides as necessary.
- Taste and add more chipotle peppers for spiciness, adjusting lime juice and salt to taste.
- Serve immediately or store in the refrigerator for up to 10 days.
Nutrition Facts (estimated)
Servings
2 cups
Calories
40
Total fat
0g
Total carbohydrates
9g
Total protein
1g
Sodium
200mg
Cholesterol
0mg
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