Salsa is basically a part of my daily routine. I get home from work about 5:30p and I am RAVENOUS... Everyday, no matter what, even if I had a snack an hour before... So, I change into comfy clothes, start dinner, and break out some chips and salsa to hold me over while the food is simmering.
This salsa is not for the faint of heart. The jalapeno and chipotle peppers pack a punch. But, if you love spicy food, you were meant to make this salsa. And, I know, four garlic cloves sounds like a lot, but this is chipotle GARLIC salsa... so just do it. My favorite part is that it is super easy to make and lasts for about two weeks if stored in an airtight container in the fridge.
Chipotle Garlic Salsa
4 Roma Tomatoes, Diced, or 1 (16 ounce) can Diced tomoatoes
1 can (10 Ounce) Rotel Diced Tomatoes & Green Chilies
1/2 cup cilantro leaves
1/4 purple onion
1 large jalapeno, sliced (Leave the seeds if you like it really HOT.)
4 cloves of garlic
1 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon sugar
1 canned chipotle pepper with 1 tablespoon adobe sauce*
Prep Time: 10 minutes
Yields: 3 cups salsa
1. Place everything in the blender but the lime. Cut the lime in half and squeeze juice on top of other ingredients.
3. Serve with chips. Refrigerate an airtight container for up to two weeks.
* I freeze chipotle peppers in a little freezer bag after I open a can. It's worked great. And I get to make Chipotle Chicken Burrito Bowls like every week.