Chipotle peppers and broiled tomatoes make for a bold, smoky challenge to standard salsa.

Source: Midwest Living

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Recipe Summary

hands-on:
10 mins
total:
25 mins
Servings:
13
Yield:
3 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • On a rimmed baking sheet, broil the tomatoes 3- to 4-inches from the heat for 8 to 10 minutes, turning once, until skins are lightly charred. Add oil and garlic; toss to coat. Broil about 5 minutes more or until garlic is soft and tomato skins are blackened. Cool in pan on a wire rack.

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  • Transfer tomatoes, garlic and any juices to a food processor or blender. Add onion, chipotles, adobo sauce and vinegar. Puree until nearly smooth. Season to taste with salt.

To Store:

Transfer leftover salsa to an airtight container; cover. Store in the refrigerator for up to 1 week or in the freezer up to 3 months.

Nutrition Facts

45 calories; fat 2g; carbohydrates 5g; mono fat 2g; insoluble fiber 1g; sugars 2g; protein 1g; vitamin a 398.4IU; vitamin c 9mg; niacin equivalents 0.3mg; vitamin b6 0.1mg; folate 12.3mcg; sodium 80mg; potassium 157mg; calcium 15mg; iron 0.3mg.
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