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Chipotle Salsa

 2 Ratings
0 Comments
  • Prep Time 40 min
  • Total Time 40 min
  • Servings 8

Our smoky chipotle salsa is made with roma tomatoes, fire-roasted tomatoes and chopped chipotle peppers. Ready in 40 minutes, serve with your favorite tortilla chips.

Angie McGowan Recipe by Angie McGowan
May 24, 2012

Ingredients

1
teaspoon olive oil
1
medium onion, chopped (1/2 cup)
1
clove garlic, finely chopped
3
medium plum (Roma) tomatoes, chopped (1 cup)
1
can (14.5 oz) Muir Glen™ organic fire roasted tomatoes, undrained
1
tablespoon chopped chipotle chiles in adobo sauce (from 7-oz can)
1
cup loosely packed fresh cilantro leaves
Tortilla chips

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Directions

  • 1 In large skillet, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until onion is very soft. Add plum tomatoes; cook 4 to 5 minutes or until tomatoes start to break down.
  • 2 Stir in fire roasted tomatoes and chipotle chiles. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until thickened. Remove from heat; cool slightly.
  • 3 In food processor or blender, place salsa and cilantro. Cover; process with on-and-off pulses until cilantro is finely chopped. Transfer to serving bowl.
  • 4 Serve salsa with tortilla chips.

Expert Tips

For more heat, add 1 chopped jalapeño chile (seeded, if desired) when you add the plum tomatoes.

For less heat, remove the seeds from the chipotle chile before adding to the tomato mixture.

Nutrition Information

No nutrition information available for this recipe.

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