Specialty Salsa Chipotle
If you are a fan of the hot, smoky flavor of the smoked jalapenos known as chipotle peppers, then you are in for a real treat with this chipotle salsa recipe. While it is more common to see fresh jalapenos take the starring role in salsa, at least as far as peppers are concerned, here they play a supporting role to their smoked cousins.
Including both chipotle and fresh jalapeno along with ancho chili, garlic and plenty of onion, cilantro, and lime juice, this is one salsa which definitely demands attention. Hot, smoky, and assertive all around, this is a salsa which is ideal for those who like it hot.
Like most salsa recipes, this chipotle salsa is a pretty quick and easy one to make yourself. All it takes is a little chopping and mixing and you are done. Not bad for a salsa recipe which gets attention anywhere it goes!
Blending 3 kinds of chilies might make you assume this is going to be a fiery hot dish but that is not necessarily the case. Using all 3 means you can expect a more interesting and complex flavor in the finished dish, and it also means you can change the amounts you add, since you are the cook after all, adding less of one kind or adding just a little of all 3 of them. This can be a very spicy salsa or it can be a milder one, as you prefer. Not everyone likes fiery hot salsas but if you do then this one, made exactly as the recipe details, will be a real treat for you.
If you are new to using chipotle, this is a good recipe to try it in, so you can discover what is so special about its distinctive smoky flavor, and see what adding a smoky taste to salsa does for it. Serve this with mild fish like cod or halibut perhaps, or with a grilled chicken breast, maybe also adding a scoop of sour cream or guacamole on the side, to cool the mouth and contrast with this specialty chipotle salsa.
- 3-4 large tomatoes, diced
- 1 fresh jalapeno pepper, diced
- 1 chipotle chili in adobo sauce, diced
- 1 (1 inch) piece dried ancho chili pepper, crushed
- 1 clove garlic, minced
- 1 small white or red onion, diced
- ¼ cup fresh cilantro, chopped
- Juice of 2 limes, or to taste
- Salt, to taste
- Chop the tomatoes, jalapeno, onion, chipotle, cilantro, and garlic.
- Crush the ancho chili into very small pieces (you can crush it in a mortar and pestle to make a powder if you like).
- Combine all of the ingredients in a large bowl, along with a little of the adobo sauce and season to taste with lime juice and salt.
- Serve at once or refrigerate overnight to allow the flavors to deepen (this will also mean a hotter tasting salsa).
- Chipotle has a very appealing smoky flavor which has made fans of even those who normally avoid spicy food.
- That said, this recipe will probably scare away most people who are shy about heat, but will be an absolute delight to those of you who can’t get it hot enough – and if you’re one of these people, then feel free to increase the amount of chipotle or jalapeno in order to ramp up the heat factor.
- Serve this salsa with roasted chicken or fish, baked vegetables (winter squash is especially good), simply with tortilla chips, or on tacos – no matter how you choose to enjoy this salsa, it is a winner for everyone who loves it hot and especially for those who love it even hotter!
Fiery hot and complex tasting, this salsa is not for the fainthearted. Featuring a trio of chilies, each offering its own seductive heat and distinctive flavor, this is also a salsa with the traditional ingredients of tomato, onion, cilantro, garlic, and lime, and you will still be able to taste all of those despite the kick from the chilies. The photo serves as proof that salsas can look very similar to one another, but appearances can be deceptive. If someone else has made salsa, take a small amount first to test it out for heat, because you cannot tell how fiery salsa is going to be until you taste it yourself.
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