Strawberry-Chipotle Salsa with Jalapeno
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients
~1 pound strawberries
½ red onion (about ½ cup minced)
1 jalapeño pepper (or more, to taste)
1 to 2 chipotle peppers (from a can of chipotles in adobo sauce; to taste)
1 to 2 teaspoons of adobo sauce (from the chipotle can)
2 to 3 teaspoons balsamic vinegar
2 or 3 pinches of kosher salt (or regular table salt; to taste)
3 or 4 grinds of black pepper
3 or 4 tablespoons fresh cilantro, chopped (fresh mint or parsley would also be interesting)
additional cilantro, jalapeño, or strawberries for garnish (optional)
Procedure
Wash and hull the strawberries, them chop them coarsely. Set aside.
Peel the onion and chop it coarsely. Place the onion pieces in the bowl of a mini (or full- size) food processor.
Wash the jalapeño pepper(s) and cut off the stem tips. Then cut each pepper in half lengthwise. Use a teaspoon to scoop out the ribs and seeds (be careful, the oil on these is hot; keep fingers away from your eyes). Chop the jalapeño coarsely and add it to the food processor. Then wash your hands with soap and water to remove the hot jalapeño oil from your skin.
Whirl the food processor a few times to mince the onion and jalapeño just a bit.
Add the strawberries (from Step 1), the chipotle, adobo sauce, balsamic vinegar, salt, and black pepper to the food processor.
Wash the cilantro, chop it coarsely, and add it to the food processor. Whirl until the salsa is the consistency you like. Don’t over-process, though, or you’ll turn it into mush.
Taste the salsa and adjust seasoning if necessary. You can serve the salsa immediately, or refrigerate it. We sometimes garnish with chopped cilantro, jalapeño, or strawberries.
From kitchenriffs.com