Smoky Tomato-Chipotle Salsa
If you want to add more gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipes to your repertoire, Smoky Tomato-Chipotle Salsa might be a recipe you should try. This hor d'oeuvre has 95 calories, 4g of protein, and 1g of fat per serving. This recipe serves 3 and costs $2.78 per serving. This recipe from For the Love of Cooking requires garlic, cilantro, cumin, and oregano. From preparation to the plate, this recipe takes approximately 10 minutes. 9 people have made this recipe and would make it again. It is a budget friendly recipe for fans of Mexican food. With a spoonacular score of 86%, this dish is great. Try Salsa Taquera - Smoky Chipotle Avocado Salsa, Smoky chipotle pepper salsa, and Smoky Chipotle Salsa with Pan-Roasted Tomatillos for similar recipes.
Servings: 3
Ingredients:
3 chipotle peppers (more or less depending on desired spiciness)
1/2 cup of cilantro, chopped
1/4 tsp cumin
1 14 oz can of fire roasted tomatoes
3 cloves of garlic
6 Heirloom tomatoes
Juice of 1 lime
1/4 tsp dried oregano
Sea salt and freshly cracked pepper, to taste
1/2 sweet yellow onion, diced
Equipment:
pot
food processor
blender
Cooking instruction summary:
Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!
Step by step:
1. Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes.
2. Heat a large pot of water until boiling.
3. Add the tomatoes and boil for 10-15 seconds.
4. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.
5. Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary.
6. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!
Nutrition Information:
covered percent of daily need
