Chipotle Salsa

BVGardener · October 3, 2007

Here is a salsa recipe that I think is great. You really have to appreciate the intense smokey flavor of chipotle chiles to really enjoy this recipe.

I warn you though....this salsa is HOT. I describe it as being so hot you can't stand to continue eating it, yet it's so good you can't stop.

Enjoy!

30 ea. dried chipotle chiles
8 ea. ripe roma tomatoes (cored)
12 cloves of garlic (peeled)
2 tsp salt
1/2 tsp black pepper (freshly ground)

Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be fall off. Set aside to cool. Pour mixture into a blender or a food processor fitted with a metal blade. Puree until smooth and then pass through a strainer.

This salsa will store in the refrigerator for up to about five days or you can freeze it. We add the juice of one lime during the simmering stage but this is optional.

Jay

Rena · October 3, 2007

sounds yummy. I like our salsa hot!-R

Suze · October 3, 2007

Quote:

Originally Posted by BrazosValleyGardener

I warn you though....this salsa is HOT. I describe it as being so hot you can't stand to continue eating it, yet it's so good you can't stop.

I love HOT, and have been known to eat salsa with a spoon.

What are you doing for the chipotle peppers, making your own or buying them somewhere?

BVGardener · October 3, 2007

We buy ours from the local farmers market.

Suze · October 3, 2007

Thanks. I had recently read up a little on trying to make some myself, but it sounds like it might be much easier and less time consuming to just buy them.

BVGardener · October 9, 2007

Due to how hot this salsa is, my wife attempted to scale down the heat intensity by reducing the number of chipotle peppers. I swear it made no difference. It was still almost too hot to eat.

Jay

Earl · December 7, 2007

I think you misread the recipe, should be 3 not 30 peppers. :-)

October 3, 2007	#1
BVGardener Tomatovillian™ Join Date: Jul 2006 Location: Texas Posts: 542	Chipotle Salsa Here is a salsa recipe that I think is great. You really have to appreciate the intense smokey flavor of chipotle chiles to really enjoy this recipe. I warn you though....this salsa is HOT. I describe it as being so hot you can't stand to continue eating it, yet it's so good you can't stop. Enjoy! 30 ea. dried chipotle chiles 8 ea. ripe roma tomatoes (cored) 12 cloves of garlic (peeled) 2 tsp salt 1/2 tsp black pepper (freshly ground) Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be fall off. Set aside to cool. Pour mixture into a blender or a food processor fitted with a metal blade. Puree until smooth and then pass through a strainer. This salsa will store in the refrigerator for up to about five days or you can freeze it. We add the juice of one lime during the simmering stage but this is optional. Jay

December 7, 2007	#7
Earl Tomatovillian™ Join Date: Jan 2006 Location: SW Ohio Posts: 1,278	I think you misread the recipe, should be 3 not 30 peppers. :-) __________________ "Seriously think about what you're about to do/say before you do it and the outcome will always be better." Earl

October 3, 2007	#2
Rena Tomatovillian™ Join Date: Feb 2006 Location: Warm Springs, GA Posts: 1,421	sounds yummy. I like our salsa hot!-R

October 3, 2007	#5
Suze Tomatovillian™ Join Date: Jan 2006 Location: Texas Posts: 3,027	Thanks. I had recently read up a little on trying to make some myself, but it sounds like it might be much easier and less time consuming to just buy them.

October 9, 2007	#6
BVGardener Tomatovillian™ Join Date: Jul 2006 Location: Texas Posts: 542	Due to how hot this salsa is, my wife attempted to scale down the heat intensity by reducing the number of chipotle peppers. I swear it made no difference. It was still almost too hot to eat. Jay