Roasted Chipotle Salsa
If you love spicy and smoky flavors, this roasted chipotle salsa recipe is for you! It's SO easy to make, and it is a great prep ahead appetizer for any party, or as a condiment. It can be served with chips, tacos, chicken, nachos, burritos, and even on top of grilled meats.
Servings: 6
Equipment
Ingredients
- 1 white onion roughly chopped
- 2 jalapeños stems removed, cut in half, use 1 if you don't want it as spicy
- 2 roma tomatoes cut in half vertically
- 3 garlic cloves
- 2 limes juiced
- 1/4 cup cilantro
- 1/4 cup green onions
- 2 chipotle peppers in adobo sauce
- Kosher salt black pepper and sugar, to taste
Instructions
- Roast your vegetables. Preheat your oven to 400°F. Prep your vegetables by cutting the roma tomatoes in half and place them on a baking sheet with your chopped onions and jalapeños, seasoning with salt, pepper and a drizzle of olive oil. Roast them in the oven for about 20 minutes, until they are soft and slightly browned and charred. You can also do this over a grill or BBQ as well.
- Blend! In a blender or food processor, combine the roasted roma tomatoes, onion and jalapeno mixture with cilantro, garlic, green onions, chipotle peppers, lime juice, salt, pepper, and sugar to taste.
- Pulse until you have a smooth mixture. I like to keep a little bit of texture, so I will just pulse a few times until it's to my liking. Adjust with more salt, pepper, sugar, or lime juice as needed. Transfer to the fridge until chilled and ready to serve.
- Chill and serve! When ready to serve, pour the salsa into a bowl and serve with tortilla chips!
Nutrition
Calories: 21kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 3mg | Potassium: 116mg | Fiber: 1g | Sugar: 2g | Vitamin A: 234IU | Vitamin C: 17mg | Calcium: 17mg | Iron: 0.3mg