Ingredients
Scale
- ½ cup chopped white onion (about ½ small onion)
- 1 clove garlic, chopped
- ½ jalapeño, seeds and ribs removed, and chopped
- 1 can (15 ounces) diced fire-roasted tomatoes
- 1 to 3 tablespoons chopped chipotle peppers in adobo sauce
- ¼ cup lightly packed fresh cilantro leaves
- 1 tablespoon fresh lime juice, more if needed
- Sea salt to taste
Instructions
- Dice up the ingredients. Make sure the onion, garlic, and jalapeno is diced. Everything will be blended, but you don’t want a chunk of garlic on your chips!
- Add to a food processor and blend. Use a high speed for 1-2 minutes, or until everything is evenly blended. Use a spoon to make sure there are no remaining chunks of jalapenos and garlic. The salsa should be thicker and have some texture.
- Taste and adjust with lime and salt. Add in the seasoning and mix, taste, and adjust as needed. It helps to test with a tortilla chip, as they are typically used to serve and have additional salt.
- Rest the salsa for 30 minutes. Store in an airtight container in the fridge, which should stay fresh for up to 7-10 days.
Notes
- One whole chipotle in adobo sauce is about 1 tablespoon chopped. Use as much as you’d like to kick up the heat.
- Taste the jalapenos before adding to the food processor, which can vary quite a bit with the heat.
- Think about how you’ll be serving this. Typically this chipotle salsa will be served with salty tortilla chips, so it’s wise to consider how much salt is needed.
- Prep Time: 5 minutes
- Cook Time: 2 minutes
- Category: Sauces & Salsas
- Method: Blending
- Cuisine: Salsa
