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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-

Angie McGowan 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

Steps

Hide Images
  • 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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