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How to Make a Tomato Chipotle Salsa
Crying for Chipotle Sauce!
I loves me my chipotles – just can’t get enough of that smoky heat, and I think that this easy tomato based salsa/sauce is a great way to use and showcase chipotle chilies in adobo sauce.
This is great as an easy side for scrambled eggs (or as a part of your heuvos rancheros platter) as a salsa coating the inside of your burrito or as a simple table sauce, amongst a thousand other uses. Basically, if you like the tastes of Mexico you will quickly see the possibilities inherent in this delicious and easy to make sauce.
And easy it is – there’s really nothing to it. In fact, although this is a ‘from scratch’ kind of recipe, if you have any kind of simple (not too herbed or flavored) tomato sauce, you can just blend it together with chipotles in adobo to taste and get very good results.
Easy Tomato Chipotle Salsa
- 1 can of chipotle chilies in adobo
- 1 lb of tomatoes (plum tomatoes work great, but any will do)
- 4 cloves of garlic, minced
- 1 medium onion, chopped
- Salt, to taste, roughly a tsp, but start with less and taste as you go
- A little vegetable oil for sautéing
- What makes this taste Mexican, aside from the chipotles, is this first step, the blackening of the tomatoes. You can do this most easily under a hot broiler or on a BBQ. Just get the tomatoes close to the broiler (or on a hot grill) and cook them turning once or twice, until the skin is charred and blackened and the tomatoes are bursting.
- At this point, you will want to let them rest for a bit…or you will burn your fingers! After 5 minutes or so, peel off the blackened skins and the over a bowl, squeeze the tomatoes gently, until all the seeds and ‘juice’ comes out. You will want to reserve the peeled tomato meat and toss out the seeds and tomato water.
- Once you’ve finished peeling and squeezing your tomatoes, heat up a good heavy skillet over medium high and add in a splash of vegetable oil, a couple of spoonfuls at least. When the oil has heated, toss in the onion and sauté, stirring, for about 2 or 3 minutes. You are doing this over fairly high heat, so the onion may start to brown a bit, and this is OK, just keep it moving to avoid burning.
- Once the onion is looking a little browned and softened, add in the garlic, and stir fry for about 30 seconds, or until fragrant – and then throw in all the peeled tomato and turn off the heat.
- Transfer the contents of your pan and about half of the chilies and sauce in a can of chipotles to a blender and then blend until just smooth. Add a pinch of salt and taste for seasoning and spice, adding more chilies as desired, until you get the heat you’re looking for. Puree again briefly.
- Clean out your heavy fry pan (or get a new one) and heat her’ up to high, with another splash of vegetable oil. When the pan is searing hot, add in the contents of the blender all at once and fry for a minute or so, or until bubbling aggressively.
- Taste again for seasoning, and serve.
This sauce is pretty easy and despite all the instructions, pretty quick – but it also freezes well, so I find it’s useful to make up a big batch and then freeze it in small portions to be used as needed.
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