Restaurant Salsa with Chipotle Pepper

You’ve got to hand it to Mexican and Tex-Mex restaurants.  They’ve created a nation of chips and salsa lovers. How many times have you ordered chips and salsa as an appetizer and go crazy eating them to the point you ruin your dinner?

Hmmm, yep.  That’s what I thought.

You can make a high quality salsa at home in the blink of an eye.

Maybe two blinks.

It’s nothing more complicated than assembling your ingredients, throwing them into the bowl of a food processor and giving it a few whirls.

Honestly, it’s just that easy.

This makes a big batch so you’ll need to check the liquid level on your food processor.  I have an 11-quart but I have to make this quantity of salsa in several batches because the juices exceeded the fluid level.  But, it’s no biggie. Empty each processed batch into the same big bowl and give it a stir.

A word about canned tomatoes. Don’t think quality canned tomatoes are inferior to fresh tomatoes.  In fact, it’s probably just the opposite.When produce is harvested to process , (can, freeze, pickle) it’s picked at its prime and processed within 24 to 48 hours.  Unless you grow it yourself or trust your supplier, you might get produce harvested before it’s ready.  Obviously, you want fresh tomatoes for tomatoes sandwiches and salads but, many times, good canned tomatoes are a better choice than fresh. I love the Kirkland brand (Costco’s store brand) Organic Diced Tomatoes.  I’m a Costco member so I buy them there…..by the cases.  It’s almost a state of emergency if I run out of them.  If you’re not a Costco member, you can purchase them through Amazon.  This is not a sponsored post and I’m not being paid to endorse this product.  It’s simply a dadgum good product that I want to share with you.

Salsa needs time to rest and let all the ingredients get acquainted. So, you need to make it ahead of time and keep it in your refrigerator. If you know on Wednesday you’ve got company coming on Friday, make the salsa on Wednesday. Don’t wait until Friday and cheat your guest out of the wonderful savory experience of well acquainted salsa.

They’ll be your best friend forever and ever.

Y’all come see us!

Restaurant Salsa with Chipotle Peppers

yield: one big ol’ bowlful

Chips and salsa are a favorite snack or appetizer at any gathering. Chipotle pepper and adobo sauce add a touch of smokiness. I used 1/2 the bunch of cilantro that came from the grocery store.  If you’re a cilantro lover, knock yourself out and use the whole bunch. This recipe is perfect for entertaining because it’s made ahead and kept in the refrigerator so it’s ready when you need it.

4 (14.5 ounce) cans diced tomatoes

1 medium sweet onion, coarsely chopped

1/2 cup fresh cilantro leaves

3 to 4 garlic cloves, peeled and diced

1 to 2 chipotle peppers (depending on your heat tolerance)

1 to 2 tablespoons adobe sauce (from the chipotle pepper can)

juice of one lemon or two limes

1 tablespoon granulated sugar

1 teaspoon kosher salt

tortilla chips for dipping

Place all ingredients in the bowl of a food processor and whirl until it reaches your desired consistency.  Pour into a large, non-reactive bowl. Taste for seasoning and adjust. Be careful not to add too much salt if you plan on serving with salted chips.

Cover and refrigerate for a day before serving.

Serve with chips.

Store in refrigerator for up to 2 weeks.

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5 from 5 votes

Restaurant Salsa with Chipotle Pepper

Author: Jackie Garvin

Ingredients

• Restaurant Salsa with Chipotle Peppers
• yield: one big ol' bowlful
• Chips and salsa are a favorite snack or appetizer at any gathering. Chipotle pepper and adobo sauce add a touch of smokiness. I used 1/2 the bunch of cilantro that came from the grocery store. If you're a cilantro lover knock yourself out and use the whole bunch. This recipe is perfect for entertaining because it's made ahead and kept in the refrigerator so it's ready when you need it.
• 4 14.5 ounce cans diced tomatoes
• 1 medium sweet onion coarsely chopped
• 1/2 cup fresh cilantro leaves
• 3 to 4 garlic cloves peeled and diced
• 1 to 2 chipotle peppers depending on your heat tolerance
• 1 to 2 tablespoons adobe sauce from the chipotle pepper can
• juice of one lemon or two limes
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• tortilla chips for dipping

Instructions

• Place all ingredients in the bowl of a food processor and whirl until it reaches your desired consistency. Pour into a large, non-reactive bowl. Taste for seasoning and adjust. Be careful not to add too much salt if you plan on serving with salted chips.
• Cover and refrigerate for a day before serving.
• Serve with chips.
• Store in refrigerator for up to 2 weeks.

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