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Chipotle Salsa

Prep 40 min
Total 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. MORE+ LESS-

By Angie McGowan

May 24, 2012

Ingredients

teaspoon olive oil

medium onion, chopped (1/2 cup)

clove garlic, finely chopped

medium plum (Roma) tomatoes, chopped (1 cup)

can (14.5 oz) Muir Glen™ organic fire roasted tomatoes, undrained

tablespoon chopped chipotle chiles in adobo sauce (from 7-oz can)

cup loosely packed fresh cilantro leaves

Tortilla chips

Steps

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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.