I’m a total sucker for salsa. While I’ll throw back just about any salsa I encounter, my favourites are the ones that are restaurant style: in other words, they’re more of a pureed dipping consistency than a chunky conglomeration of vegetables in juice. I have a wonderful home canned smoky chipotle salsa here, but sometimes we need to change things up a bit for a fresher flavour or we run out of the home canned stuff and I have just the thing to deal with it: Restaurant Style Chipotle Salsa.
Restaurant Style Chipotle Salsa is salsa perfection that is done in 5 minutes from start to finish. How is this possible? Blender or food processor magic makes it happen. Restaurant Style Chipotle Salsa is made from easy to find ingredients and takes advantage of fire-roasted, canned tomatoes making this a salsa you can whip together year round with no sacrifice of quality. In other words, you don’t have to rely on mealy, sorry winter tomatoes and you still get a super fresh, flavourful Restaurant Style Chipotle Salsa for all your salsa needs.
What? Surely people other than me have salsa needs, too. I have SALSA NEEDS, people, and Restaurant Style Chipotle Salsa meets those needs. Dippable, garlicky, and done in a flash, this Restaurant Style Chipotle Salsa tastes far fresher than any jarred salsa. Give it a whirl for your game day party (HA. Get it? Whirl? In the food processor or blender?) or any old day that requires salsa. Because we already discussed salsa needs.
- Fire-roasted diced tomatoes in tomato juice offer the ultimate in flavour for Restaurant Style Chipotle Salsa, but if you can’t lay your hands on them, feel free to use plain diced tomatoes in their stead. It won’t pack quite the same punch, taste-wise, but will still be good.
- Speaking of packing a punch, please don’t skip the chipotles in adobo. They’re kind of crucial. I mean they ARE in the title of the recipe and everything. They give the smoky, umami quality to the final salsa. You can adjust the number of chipotles in adobo up or down, depending on your heat preference, but their presence is so important. You can store the remaining chipotles in adobo in the refrigerator for a couple of weeks if they’re in an airtight container. Here are some other uses for chipotles in adobo, so you don’t have to worry about wasting them. (Here, here, and here.)
- Fresh lime juice. Use it. It really makes a difference in the FRESH flavour of the salsa. If you absolutely cannot get fresh limes, use bottled lime juice. Again, though, it’ll be a little less OOMPH-y than the fresh.
- Fresh cilantro. It’s necessary. The dried stuff can’t hang here. If you’re one of the cilantro hating crowd, you can pop in parsley in its place to maintain the fresh herb presence that cilantro gives.
- Sweet onions. I’m going to say don’t sub in another sort of onion here unless you like fire breath. I love raw onions, but using raw red or yellow onions in winter is a recipe for some POWERFUL salsa. If that’s what you’d like, go for it. Otherwise, if you want a salsa you can spoon directly to your mouth without knocking yourself out later, use a sweet onion.
- Garlic. Go for the fresh stuff here, please. It’s not tough to peel one little old clove of garlic and pop it into the blender or food processor. If you want to be certain there are no visible chunks of garlic in the finished product, you’re welcome to put it through a garlic press or chop it before adding it into the blender or food processor.
- Store leftover Restaurant Style Chipotle Salsa in an airtight container in the refrigerator for up to a week, stirring well before serving.
- 1 can (14.5 ounces) fire roasted tomatoes in juice
- ½ a sweet onion, peeled and roughly chopped
- 1 clove garlic, peeled
- 1 handful fresh cilantro
- 1 fresh jalapeno pepper, stem removed
- 2 chipotles in adobo (reserve the rest of the can for another recipe)
- the juice of one lime
- Add all of the ingredients to a blender or food processor and blend on HIGH until it reaches your desired consistency. Serve immediately or refrigerate for up to a week.