Chipotle Salsa Roja
A smoky and slightly spicy salsa roja made with canned diced tomatoes, chipotle peppers in adobo, and fresh cilantro.
10m4Servings
Nutrition
27kcal
1gProtein
6gCarbs
1gFat
Healthy
Ingredients
Diced Tomatoes
1 can
Chipotle Peppers in Adobo
1 tbsp
Cilantro
¼ cup
Salt
to taste
1 tsp
Equipment
Blender
Instructions
1Blend the Salsa
5m
5mCombine Ingredients
Add the diced tomatoes (including their liquid), chipotle peppers in adobo sauce, chopped cilantro, and salt to the blender jar.
Pulse to Combine
Secure the lid on the blender. Pulse several times until the ingredients are roughly combined and the salsa reaches your desired consistency. Avoid over-blending into a smooth puree; some texture is desirable.
2Taste and Adjust
2m
2mTaste and Season
Taste the salsa and add more salt or chipotle peppers if desired. If the salsa is too thick, you can add a tablespoon or two of water or more tomato liquid to thin it out.
3Serve
1m
1mTransfer to Bowl
Pour the salsa into a serving bowl.
Serve with Chips
Serve immediately with tortilla chips or as a topping for your favorite Mexican dishes.
Tips
For a smoother salsa, blend for a longer duration. For a chunkier salsa, pulse fewer times.
Adjust the amount of chipotle peppers to control the heat level.
This salsa can be made ahead and stored in an airtight container in the refrigerator for up to 3-4 days.