Homemade Chipotle Salsa Recipe
A great restaurant style salsa with that great warm, chipotle heat.
Ingredients
- 3 lbs Roma tomatoes
- 1/2 bunch of cilantro about 1 cup roughly chopped
- 4-6 jalepenos we keep the seeds since we like the heat
- 2 cloves garlic minced
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1 tablespoon cumin
- 1 small can of chipotle peppers in adobo sauce
Instructions
- Chop your tomatoes into chunks and place in a food processor with the lime juice.
- Pulse 5-7 times to start the breaking down.
- Cut your jalepenos into 1 inch chunks and add to food processor.
- Add cilantro, garlic, salt, cumin and chipotle with sauce in the food processor.
- Pulse until you get the consistency you desire.
- We like our salsa very thin, so I pulse for about 20-30 seconds.
- The salsa can be refrigerated for 1-2 weeks.