This is one of my favorite salsas because it not only tastes great, but it is fast and easy to make. These days, it is my #1 go-to salsa, as trips to the grocery store are limited and it only requires four ingredients.Â It goes great with everything: quesadillas, beans & rice, chips, empanadas, etc.
The inspiration of this salsa came from my friend Francia, when I lived in Queens, NY, who once made a similar version for me.Â Francia is originally from Mexico and is an amazing cook, so I have been quite lucky to learn some authentic Mexican dishes form her.
Check out my YouTube video to see how to make this, and I've also listed the ingredients and directions, below:
- 3 tomatoes
- 1/8 onion (white or yellow)
- 1 clove garlic
- 2-4 dried Chipotle peppers*
- Salt to taste (1/2 tsp)
- Boil tomatoes for 10 minutes
- Cut off stems of chipotle peppers and add in with the tomatoes, cook for an additional five minutes or so, until the chipotle peppers are a bit soft and the tomatoes are cooked with the skin coming off
- Blend the tomatoes and chipotle peppers, along with the onion, garlic and salt on high speed until completely pureed.
*If you don't have Chipotle peppers, you could use other dried peppers such as Chile de Arbol.Â Or you could try smoked Chipotle chili powder if you have that on hand.
[…] could pair this with simple black beans, a salsa such as the Tomato-Chipotle Salsa which I posted last week, and a simple side salad, and you have yourself a complete […]