This mouth-watering red salsa recipe comes together quick! Make it mild, medium or hot, share Mexican Chipotle Salsa as a dip and with all your favorite Mexican food! gluten free + vegan
Fist Full of Fresh Cilantrostems and leaves*** see note
Instructions
For Medium Salsa:
In the pitcher of a blender (I use VitaMix), layer in the ingredients: tomatoes and all their juices, onion, bell pepper, cumin, chipotle chili, adobo sauce, jalapeños, garlic, lime, salt and cilantro. For chunky salsa, pulse only a few times. For a thinner sauce, pulse longer. Pulse until desired consistency is reached. Adjust salt to taste.
Pour into a lidded storage container. Refrigerate for at least an hour before sharing to let the flavors marry. Refrigerate for up to four days.
For Hot Salsa:
Prepare recipe as written, but add an additional 1/2-1 Chipotle pepper and 3 tsp of adobo sauce. Add a few more jalapeño pepper rings to taste.
For Mild Salsa:
Prepare the recipe as written, but use only 1/2 a chipotle pepper, 1 tsp of adobo sauce and 0-2 pickled jalapeño pepper rings.
Notes
*For a looser salsa, use crushed fire roasted tomatoes. It's not as chunky as diced tomatoes, but makes a fine salsa.**Red/purple onions tend to be spicer than white, so for a milder salsa, go with white onion. ***If not much of a cilantro fan (some say it tastes like soap) only add a few springs. I add a lot, because I love it. But the amount is completely to taste. Play with it and see what you like best!