I swear there's a Tex-Mex restaurant on every corner in Texas. When you walk up to your table, the friendly salsa boy is practically knocking you over to get your chips and a bunch of bowls of salsa down on the table first. And they will keep bringing more chips and salsa until your sides split, actual dinner be darned. And that's about when I realized that I had never actually made salsa at home. It's everywhere I look, except my kitchen apparently. This recipe gets you a good base, and you can tinker from there. Adobo sauce not getting you the spice level you want? Dump in a jalapeño. Heck, dump in a habanero if that's what does it for you. Like it a little more sour? Add more lime juice. Play with it until it's yours.
Chipotle Tomato Salsa
Adapted from Family Circle magazine, January 2009
1 (28-ounce) can diced fire-roasted tomatoes
½ medium red onion, chopped
2 small cloves garlic, minced
1 canned chipotle chile in adobo sauce, seeds removed and chopped
1 tablespoon fresh lime juice
2 teaspoons adobo sauce from can
1½ teaspoons olive oil
1½ teaspoons granulated sugar
1½ teaspoons dried Mexican oregano
2 teaspoons sea salt
¼ cup fresh cilantro leaves, rinsed and chopped
Run all ingredients through a food processor or blender for 5 to 10 seconds. Store in airtight jars for up to 2 weeks.
Makes 3 cups
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