Restaurant Salsa with Chipotle Pepper
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.
Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!