Food Recipe Salsa

Homemade Chipotle Salsa – First Try

My favorite part of going out for Mexican food – besides the drinks, and the fact that it reminds me of my wedding in Akumal – is the neverending bowl of salsa that magically appears on the tabletop in front of me. That wonderfully spicy mixture is my favorite part of many a meal, and may have even served as a meal in itself many a time. It may come as a surprise then, to know that I’ve never tried to make my own salsa. Dip? Yes. Guacamole? Sure. But salsa. Not yet. Not until this evening.

Ingredients:

  • ½ a white onion

  • 2 cups chopped tomato

  • 3 small sweet peppers

  • 1 chipotle pepper in adobo

  • ½ cup fresh cilantro

  • juice of ½ a lime

  • pinch of salt and pepper

  • 1 big-ass garlic clove (equal to two normal-sized cloves)

The process for this was simple. I chopped the bigger ingredients into smaller pieces, and left all else as is, and threw it all in the food processor. Why? I’m not a fan of pico de gallo style salsas with the big chunks of stuff in there.

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The final element is a simple pinch of rough-chopped fresh cilantro, and – of course – a bag of tortilla chips.

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The texture was perfect, but the salsa was a bit mild. It could have used some more spice, and a little more citrusy zip.

Was it the best? Nope, but it was a good start!

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