Chips & Spicy Tomato Chipotle Salsa
Of all the salsa I make, I believe this is my favorite one. I love its simplicity yet the complexity of its flavors. The vegetables are dry roasted in a pan and then processed with some smoky chipotle peppers. Chipotle peppers are smoked jalapeño peppers that are canned in a tomato based sauce. You can also find these in dried form but you would have to rehydrate them before using them. Chipotles in adobo will keep for a long time in your refrigerator and you can use them for salsas, stews, marinades and chilies. I always have this salsa in my fridge and we eat it with everything from chips to scrambled eggs.
Makes about 3 cups of salsa
6 large ripe tomatoes – preferably Roma
½ of a large white onion – peeled and quartered
4 garlic cloves – peeled
2 to 3 chipotle peppers in adobo– depending on the size and how spicy you like your food
1 tsp. ground cumin
Salt to taste
¼ cup chopped cilantro leaves
Place the tomatoes, onion and garlic cloves in a large skillet over a hot burner. Roast the vegetables, turning them occasionally, until you have visible charred spots on all of them. Do not exaggerate as this will burn your vegetables and you will have a bitter salsa.
Place your roasted vegetables in a food processor. Add the chipotle peppers. Process until smooth.
Return the salsa to the skillet. Add the cumin and season with salt. Simmer for about 20 minutes. Add the chopped cilantro and remove from heat. Cool down completely and refrigerate.
Serve with chips and enjoy!
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