Home made chipotle salsa is one of the most underrated pleasures in life. I say that because the comparison to the quality of freshly made salsa versus something you buy in the store does not add up. There is nothing quite so satisfying as fresh, simple fire roasted tomato flavor. A lot of people try to overcomplicate things and add a million spices and ingredients to salsa that don’t belong. There is a time and place for everything and maybe one can enjoy those jazzy concoctions but time tested honest simplicity stands above for a reason. In the authentic taquerias of Mexico there are myriad styles, depths, spice levels, and tastes for salsa. What we are going to replicate here is a simplest of versions using the basic ingredients for a stand-up style that can be tweaked according to taste.
So what defines home made chipotle salsa?
A good red salsa doesn’t need to overcomplicate things (bell pepper and corn? No thanks!). Just remember a few basic cornerstones and you’re off to a good start: tomato, chile, onion, garlic. That’s it! Now we can debate on the type, of tomato, type of onion, type of chile, etc but you get the idea. Some cilantro won’t kill you either but for starter we will leave it out since chances are you’ll add that to the tacos anyways.
Can I add other chiles?
Absolutely! In Mexico and in professional kitchens the chefs often use dried chipotles or moritas which are a kissing cousin. Since we are making an easy from scratch version we will use the canned chipotles in adobo for this which are also easier to control the spice level. This recipe also works great with fresh chiles such as jalapenos or serranos which can be roasted alongside the tomato and onion. If you’re really brave you can use habaneros also! One great thing about the canned chipotles is that they are relatively tame on the spice level and you can add a lot to enhance the flavor without scorching the tongue (although that may be a desired affect for some). The other great thing about chipotles is that the smokey profile adds the fire roasted element in the kitchen without the smoke of a charcoal grill.
What are the uses for home Made Chipotle Salsa?
The sky is the limit here! Of course tacos aren’t tacos without salsa, and a super bowl party isn’t a party without chips & salsa. But use your imagination! Scrambled eggs? Grilled Steak? Roasted Cauliflower? Even soup? Think outside of the box and use it on rice, beans, or make these fantastic avocado tostadas. This salsa keeps pretty well since the natural pectin in the tomatoes acts as a sort of preservative. Be sure to cool the salsa well and keep in a jar with lid and it should last for about a week. Just keep in mind that authentic salsa in Mexico is often eaten at room temperature, not ice cold. Your palette will thank you!
home made chipotle salsa
Ingredients
- 1 pound roma or vine ripe tomatoes
- 4 ounces white onion
- 1 each peeled garlic clove about .5 ounces
- 1 tbsp canned chipotle in adobo
- 1 tbsp canola or vegetable oil
- 1 tbsp salt to taste
Instructions
- Preheat the toaster oven or a large oven to high or 400 degrees. Begin by rinsing the tomatoes and drying. For the onion, since you will not be using the whole thing, cut from the core through the center, tryin to leave intact so that it stays together.
- Toss the tomatoes, onion, and garlic clove with the oil to coat. Place them all on a cookie sheet and into toaster or oven. You can turn the broiler on the oven to help cook to a light char quickly. The tomatoes and onion do not need to be completely cooked though. You just need a nice charr. Don't be afraid if they get slightly burned. Try not to burn the garlic however and remove if needed. They shouldn't take more than 10-15 minutes depending on the strength of you oven or toaster.
- When the veggies are done remove from oven. Allow to cool slightly. Place everything in a food processor with the chipotles and salt. Process while warm. Taste for salt as the seasonality of tomatoes will affect how much it needs. Just keep in mind that while its still warm it will taste as if it needs more than when cooled.
