Thursday, July 23, 2009

Chipotle n' Roasted Garlic Salsa

I was so badly wanting some salsa last night and I didn't have fresh jalapenos, but I had a can of chipotle chilis in adobo sauce and I started to concoct this salsa in my head. I did some searching on the web for ideas and then threw in things I knew I would like in there.

This is what I came up with. The taste is fantastic, smoky, fiery and full flavored. Go easy on the peppers, they are HOT and if you put too much in, you will be miserable! Add a little try it a few times, add a little more, until it's just right for you!

3 med-large firm tomatoes, seeded and diced
1 Tbsp. mashed Roasted Garlic
3/4 cup chopped fresh cilantro
3 Tbsp. fresh squeezed lime juice
1-2 Tbsp. finely chopped, seeded, canned chipotle chilis in adobo sauce
1 tsp. ground cumin
1/3 cup finely chopped roasted red bell pepper (the bottled type is fine)
1/4 tsp. salt
1/8 tsp. ground pepper
1/4 cup finely chopped sweet vidalia onion
1 tsp. sugar

Mix all ingredients in a bowl and with an immersion blender, pulse just a few times. If you don't have an immersion blender, process half of the salsa in your food processor and stir it all together.
This is also good mixed with a few Tbsp. of cream cheese for a thicker creamy salsa!
NOTE: Using Chipotle Chilis in Adobo Sauce - this is found with the Mexican foods at your grocery. Remove the chilis from the can and place them on a cutting board. Slice them down one side and scrape away the seeds and pith (too hot for me!). Mince the chili meat well and store it with the adobo sauce in a freezer zip bag. Take out the amount you need, no need to defrost.

Grab a bag of chips and enjoy!

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