Chipotle Salsa

salsa in black bowl

I just love making homemade salsas, and this is one of my favorites.

recipe photo

Yield: Serves 4

Chipotle Salsa

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1 teaspoon olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 medium plum (Roma) tomatoes, chopped (1 cup)
1 can (14.5 oz) Muir Glen™ organic fire roasted tomatoes, undrained
1 tablespoon chopped chipotle chiles in adobo sauce (from 7-oz can)
1 cup loosely packed fresh cilantro leaves
Tortilla chips


In large skillet, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until onion is very soft. Add plum tomatoes; cook 4 to 5 minutes or until tomatoes start to break down.

Stir in fire roasted tomatoes and chipotle chiles. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until thickened. Remove from heat; cool slightly.

In food processor or blender, place salsa and cilantro. Cover; process with on-and-off pulses until cilantro is finely chopped. Transfer to serving bowl.

Serve salsa with tortilla chips.

All text and images © / Eclectic Recipes
*Nutritional Information is not guaranteed for 100% accuracy.

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