Smoky & Spicy Chipotle Salsa

I’ve lived in New York for almost five years now, and although this city has a lot to offer, the one thing it lacks is good Mexican food. I grew up in Texas and miss 1) my family and 2) the AMAZING Tex-Mex. I can confidently say that I have yet to find any salsa in New York that can stand up to what I grew up having. Because of that, I tend to make my own when I’m really craving it. This recipe is great not only because it’s spicy and wonderful, but it also makes a heck of a lot of salsa. Whenever I have extra, I pour it into mason jars and it’s great for bringing over to get-togethers with your friends and family.

  • 8 roma tomatoes

  • 1 (4.5 oz) can of chopped green chilies

  • 1 (7 oz) can of chipotle peppers in adobe sauce

  • 1 clove of garlic

  • 1 whole lime (juiced)

  • 1/2 or whole fresh jalapeno (remove the seeds)

  • salt/pepper

DIRECTIONS:

  1. Start by boiling a large pot of water

  2. Once it’s boiling, carefully add the roma tomatoes to the water

  3. Let boil until you start to see the skin of the tomatoes peeling off (about 8-10 mins)

  4. Remove the tomatoes from the water and place in a bowl to cool slightly

  5. Peel the skins off the tomatoes and throw away

  6. Throw the peeled tomatoes into the blender

  7. Add the entire can of green chilies to the blender

  8. Add two whole chipotle peppers into the blender + 2 tsp of the sauce from the can (the more chipotle you add, the smokier the salsa will be)

  9. Chop your garlic and jalapeno and toss into the blender (Be sure to wash your hands after you do this step so you don’t end up touching your face and/or eyes with the jalapeno on your hands)

  10. Add the juice of an entire lime

  11. Optional: sprinkle in a tiny bit of salt and pepper

  12. Blend and ENJOY!

FoodHillary Shopesmoky, chipotle, salsa, texas, tex-mex, appetizer, homemade, dip, spicyComment