I have made this salsa exactly four times since I saw this recipe from What’s Gaby Cooking a month ago! I made it a bit easier for myself by omitting the cherry tomatoes and reducing the amounts of garlic, cilantro, chipotle, and lime juice. In the past I have shied away from using chipotles, not because of the heat, but because it comes in a can full of them, and you only need one or two at the most! I made Slow Cooker Pork Carnitas for a party, and I still had extra chiles. Luckily, I learned that they can be frozen for future use! Brilliant! The key thing is to line your ice cube tray with saran first, as I learned here. The sauce stains and everything is really spicy! I defrost and use a cube at a time (about one chile).
Doesn’t it look like some strange fossil or worse– preserved organ?!
Throw the ingredients in a food processor and pulse several times and there you have it — perfect salsa. Use more chiles if you want it spicier. The fire roasted tomatoes give it a really nice rich flavor. I used a can from Trader Joes.
Serve with bagged tortilla chips, or make your own! I also put salsa on everything else: Eggs, veggies — both raw and cooked… I can literally eat it by itself, I love it so much!
1 14 oz. can fire roasted tomatoes
1 chipotle chile (or more if you want it spicier– one is pretty spicy though!)
1/2 medium onion chopped
1/4 cup cilantro with stems
1 clove of garlic, roughly chopped
1/2 lime, juiced
pinch of kosher salt to taste
1. Put all ingredients in the bowl of a food processor and pulse about 10 times.
2. Serve immediately with chips or store in the refrigerator for future use.
Baked Tortilla Chips
Corn tortillas
Non-stick spray
kosher salt
1. Preheat oven to 4oo degrees F.
2. Line two baking sheets with foil and spray with non-stick spray and set aside
3. Stack up to four tortillas at a time and cut into 8 to 10 triangles (I like 10 for thinner chips)
4. Lay in one layer on prepared baking sheet. Spray with non-stick spray and sprinkle with salt.
5. Bake for about 5 minutes, then watch closely and bake 1-3 minutes more until tan around the edges. Transfer to a plate to cool and crisp up.
6. Repeat with remaining triangles until used up.
7. Serve immediately. Can be stored in an airtight container for several days. If they lose a bit of crunch due to humidity, toast in the toaster oven for a couple of minutes before serving.
