About a month ago, when I made the Chipotle-sytle Barbacoa Beef, I had some leftover chipotle peppers. Since I was making Mexican food, I had to make some salsa. I used tomatoes, onions, jalapenos, and lime juice. The salsa looked like it was missing something. I had the brilliant idea of adding the leftover chipotle peppers and it was magic!
Fresh salsa is amazing. It goes great on meat or alone with chips. The chipotle peppers gave it some heat but not too much. I normally cannot eat really spicy food and this was just the right amount of heat. It also really complemented the barbacoa since there were already chipotle peppers in the marinade.
The best part about making salsa or really any dipping sauce is that you can just throw all the ingredients into the blender or food processor and mix it all together. It is really easy.
The chipotles also gave it that deep red color. Otherwise, I found the salsa to be a bit bland and light in color. The chipotles really was the missing ingredient.
Also these chipotles were in a can with some adobo sauce so that added some additional flavors as well which really brings the salsa up a notch. Just make sure not to use that many chipotles in each batch of salsa. A little goes a long way.
- 1 medium size tomato
- ½ onion, chopped
- 2 cloves of garlic
- ½ jalapeno pepper, chopped
- Juice from ½ of a fresh lime
- 1-2 chipotle peppers in adobo sauce
- Pinch of sea salt and pepper
- Place all ingredients into a food processor.
- Mix until all ingredients are combined.
- Pour into a mason jar or bowl to serve immediately.