Chipotle Tomato Salsa

This salsa is a great last minute recipe and can be a go-to for anything tex-mex. One week day I didn’t have much in the pantry and this salsa was born. If you have diced tomatoes and a can of Chipotle peppers in adobo you are already on your way! Add spices and chopped cilantro and you have a fresh salsa without a lot of chopping and prep work. The spicy and smoky flavor goes great with beef tacos, quesadillas and eggs.



Chipotle Tomato Salsa
(Makes about 2 cups)
Printable Version

Ingredients:

• 1/2 yellow onion, chopped
• 1 tsp olive or corn oil
• 15 oz. diced tomatoes
• 2-3 chipotle peppers in adobo + 1 teaspoon sauce, loosely chopped
• 1 tsp apple cider vinegar
• 1 tsp honey
• 1 tbsp cumin
• 1/2 lime, juice (optional)
• handful cilantro, chopped (optional)
• salt, to taste

Directions:

1. In a sauce pan, heat the oil and add the onion, cover and cook for 8 minutes, or until translucent.
2. Add the diced tomatoes, chipotle peppers, cumin, salt, apple cider vinegar and honey.
3. Bring to a low boil, then turn down the heat and cook for 5 minutes.
4. Pulse several times in a food processor until smooth. Mix in the chopped cilantro and lime juice.