Ingredients for Chipotle Tomato Salsa
- Tomatoes With Juice
- Tomato Paste
- Chipotle Chiles In Adobo
- Spanish Onion
- Cilantro
- 1 teaspoon ground cumin
- Salt to taste (start with 1/2 teaspoon)
- 2 tablespoons olive oil
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How to Make Chipotle Tomato Salsa
- Heat 2 tablespoons of olive oil in a 5-quart pot over medium heat.
- Add 1 medium onion, thinly sliced, and sauté for 2 to 3 minutes until softened.
- Add 28 ounces (approximately 790g) canned crushed tomatoes, 1 (4 ounce) can diced green chilies, 1 tablespoon chipotle powder, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1/4 cup chopped cilantro, and 2 cloves minced garlic. Bring to a simmer and cook for 20 minutes, stirring occasionally.
- Carefully remove from heat. Use an immersion blender or transfer to a regular blender to puree the salsa until smooth. If using a regular blender, vent the lid to prevent pressure buildup.
- Taste the salsa and adjust seasoning as needed.
- Stir in salt to your liking (start with 1/2 teaspoon and adjust).
- Serve warm or cold with your favorite dishes! Beef empanadas, pork dishes, soups, stuffed sweet plantains, tortilla chips, and plantain chips are all excellent choices.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
57g
Fat
0g
Carbs
8g
