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

Updated 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.

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.

No nutrition information available for this recipe