Chipotle Chili Salsa (Salsa De Chile Chipotle Y Jitomate)
Smoky Chipotle Salsa Recipe: This fiery and flavorful salsa is packed with roasted tomatoes, charred garlic, and smoky chipotle chilies. The combination of bold ingredients creates a thick and chunky salsa perfect for dipping chips or topping your favorite dishes. Enjoy the rich, smoky flavors harmonizing in every bite of this easy-to-make salsa.
— Constant Cookbook
Ingredients
- 2 garlic cloves, unpeeled
- 2 ripe tomatoes, about 3/4 lb. total
- 3 dried chipotle chilies or canned chipotle chilies in adobo
- Sea salt, to taste
Instructions
- Heat a fry pan over medium heat. Place the garlic cloves in the pan and roast, turning them frequently, until they soften and their skins blacken, about 10 minutes. Let cool, then peel off the charred skin. Set the garlic aside.
- Line a heavy fry pan with heavy-duty aluminum foil and heat over medium heat. Place the tomatoes in the pan and roast, turning them occasionally, until the skin is blistered and begins to blacken and the interior softens. Let cool, then carefully trim off only the most blackened parts of the skin. Set the tomatoes aside.
- If using dried chiles, place them in a saucepan, add water to cover and salt the water. Bring to a simmer and simmer until the chiles are softened, 10 to 15 minutes. Drain, reserving the liquid, and place the chiles in a blender or food processor along with about 1/4 cup of the liquid. If using canned chiles, scrape off some of the adobo sauce and put the chiles in a blender or food processor.
- Add the garlic to the blender along with the tomatoes and process very briefly. The mixture should be thick and slightly chunky.
- Pour the salsa into a bowl and season with salt. Cover the bowl and let the flavors meld for 20 to 30 minutes before serving. Makes about 1 cup.
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