Monday, August 23, 2010

My Mother's Chipotle Salsa

My Mom was raving about this chipotle salsa that she had bought at the store the other day...so I decided to taste some.  I decicided that I could make a better version!  I firmly believe that salsa made fresh is always better than any jarred stuff.  So, I convinced my Mom that we should create some salsa for her that would be similar to the chipotle stuff she had bought but better.  I had a ton of tomatoes sitting on my counter thanks to my Dad and Grandpa's gardens, so never would there be a better time to make salsa!  I wanted the salsa to have a roasted quality to it, so I tossed some tomatoes and garlic with olive oil, and roasted them until they were both charred at the edges.  Meanwhile I soaked a dried chipotle in hot water to give the salsa a kick!  Since the salsa was to suit my Mom's taste I left onions out this time since she isn't a fan (although, if this were my version of salsa I would have roasted a bunch with the tomatoes).  I added a bit of lime juice and cilantro to give the salsa a bright flavor, and some sea salt of course...altogether a very simple salsa, but amazing non the less on tortilla chips!  This salsa reminded me of some house made salsa that I had at a wonderful mexican restaurant...but even better because it was fresh from my family member's gardens!  My Mom approved, and admitted that our version of salsa was much better than the chipotle stuff from the store.  I have a feeling I will be making more batches of this very soon. 

My Mother's Chipotle Salsa
Makes about 2 1/2 cups

6 medium tomatoes, cut into wedges
6 garlic cloves
olive oil
1 dried chipotle pepper, soaked in hot water until soft
juice of one lime
1/2 cup cilantro
sea salt

Preheat the oven to 475 degrees.  Line a baking sheet with foil, and spray with non-stick spray.  Spread tomatoes and garlic cloves out on the prepared pan, drizzle with a little olive oil, and roast for about 20-30 minutes until the tomatoes and garlic are charred at the edges.  Remove from the oven and let cool to room temperature.  Place tomatoes, garlic, chipotle, lime juice, and cilantro in a food processor, and process until smooth, but still slightly chunky. Add sea salt to taste, and chill salsa in fridge until ready to serve.

5 comments:

Belinda @zomppa said...

Thanks, mom, for a great recipe!

Marisa said...

What a fantastic recipe! It looks so good! Sounds like it was fun recreating the jarred version and making it better.

ravienomnoms said...

What a great recipe! Looks great!

Scott K said...

Looks wonderful. I love making salsa and have a couple versions, one chipotle, a salsa verde, and a chunky pico de gallo that I make.

The Housewife said...

I love such easy but flavorful recipes! Thanks for sharing...