Chipotle Pantry Salsa
Ingredients: 1 (14.5 ounce) can diced tomatoes with juices 2 chipotles (rehydrate in hot water till soft, then drain) 1/4 cup chopped onion 1 garlic clove, minced 1/2 cup cilantro leaves juice of half a lime 1/2 teaspoon salt 1 teaspoon sugar Instructions: Throw all the ingredients into a blender or food processor. Pulse until […]
Ingredients:
1 (14.5 ounce) can diced tomatoes with juices
2 chipotles (rehydrate in hot water till soft, then drain)
1/4 cup chopped onion
1 garlic clove, minced
1/2 cup cilantro leaves
juice of half a lime
1/2 teaspoon salt
1 teaspoon sugar
Instructions:
Throw all the ingredients into a blender or food processor. Pulse until salsa is chopped and combined, but not liquefied. You want some texture remaining. Pour into a glass jar with a lid and refrigerate at least two hours to allow flavors to mingle. Serve with tortilla chips or as an accompaniment to your entree/salad, etc.
Notes:
You can easily adjust the heat level to your liking by increasing or decreasing the amount of chipotles.
Adapted from alaskafromscratch.com