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Smoky Tomato-Chipotle Salsa

Smoky Tomato-Chipotle Salsa

This is my family’s new favorite salsa. We all, kids included, loved it! It’s spicy, smoky, and full of flavor. I loved the freshness the heirloom tomatoes gave to this salsa and the fire-roasted tomatoes gave it a nice depth of flavor. I normally use green onions in my salsas but this time I used a sweet yellow onion. The chipotle peppers gave it a great smoky and spicy flavor and the lime juice gave it zing. We all couldn’t get enough, especially my daughter; I have a feeling I will be making this one again very soon.

Smoky Tomato-Chipotle Salsa

Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.

Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!

Smoky Tomato-Chipotle Salsa

 

Smoky Tomato-Chipotle Salsa

Smoky Tomato-Chipotle Salsa

Total Time: 10 minutes

Ingredients

  • 6 Heirloom tomatoes
  • 1 14 oz can of fire-roasted tomatoes
  • ½ cup of cilantro chopped
  • ½ sweet yellow onion diced
  • 3 chipotle peppers more or less depending on desired spiciness
  • 3 cloves of garlic
  • Juice of 1 lime
  • ¼ tsp dried oregano
  • ¼ tsp cumin
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.
  • Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!
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10 Comments

  1. Pam, That certainly looks good and I could go for some delicious chips and salsa. ~ Catherine

  2. Kim in MD says:

    Wow…this salsa looks incredible, Pam! I love chipotle peppers, so I know I will love this!

  3. This reminds me of my favorite salsa at my local Mexican restaurant. The smoky flavor of the chipotle peppers and the fire roasted tomatoes, I’m sure this is delicious! Definitely will try this one out!

  4. I am always looking for good salsa recipes and this looks delicious and easy. Thanks Pam.

  5. chipotles are a MARVELOUS addition to salsa! the texture of your batch looks perfect.

  6. Pinned it. We have that exact same pepper plate, unless you stole ours. In that case, we USED to have that exact same pepper plate.
    If you have any leftover of this, add it to a cheese sauce base for an incredible nacho cheese sauce! That’s what I want to do with it after I make it.

  7. I LOVE the smokiness of chipotle and could eat it at every meal! Such a great way to add extra flavor to salsa.

  8. Delicious salsa Pam. I have been making recipes from your site for five years. You never disappoint. I couldn’t find chipolte peppers so i used jalapeno instead and chipolte fire roasted tomatoes.