Name: Chipotle Salsa
Prep time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 can (15 ounces) diced fire-roasted tomatoes*; 1 clove garlic, roughly chopped; ½ cup roughly chopped white onion (about ½ small onion); ¼ cup lightly packed fresh cilantro leaves; ½ medium jalapeño, seeds and ribs removed, and roughly chopped; 1 to 3 chipotle peppers in adobo sauce; 1 tablespoon lime juice, more if needed; ½ teaspoon fine salt

Ingredients

2 serv.

1 can (15 ounces) diced fire-roasted tomatoes*
1 clove garlic, roughly chopped
½ cup roughly chopped white onion (about ½ small onion)
¼ cup lightly packed fresh cilantro leaves
½ medium jalapeño, seeds and ribs removed, and roughly chopped
1 to 3 chipotle peppers in adobo sauce
1 tablespoon lime juice, more if needed
½ teaspoon fine salt

Instructions

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1 Drain off about half of the tomato juice from the can (about ⅓ cup) and discard it.
2 In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onion, cilantro, jalapeño, 1 chipotle pepper, lime juice, and salt.
3 Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain, scraping down the sides as necessary. Taste, and add another chipotle pepper or 2 if you prefer spicier salsa. Season to taste with additional lime juice and salt, if necessary.
4 Serve the salsa immediately or store it for later. This salsa keeps well in the refrigerator, covered, for about 10 days.