Well, we already gave you two salsas (Cantina Salsa with Fire Roasted Red Peppers and Mango Habanero Salsa) along with a couple variations of pico (Pico de Gallo and Pineapple Pico de Gallo). But, why stop there? You knew we wouldn’t. Today we bring the smoky, spicy goodness in this Chipotle Cantina Salsa. This is going to spruce up those tacos or fajitas wonderfully but is great as a dip, too!
No, time to waste here so let’s get to it. This is easy and fast!
Preparation: Chipotle Cantina Salsa
So easy. First, gather your ingredients and wash the produce.
Then, just chop the vegetables so they can fit in a food processor or blender all together. Squeeze in lime and grind in salt. Blend/Process. Alternately, you can roast or grill the vegetables and then blend (in that case no need to complete next step).
Transfer to a sauce pan and simmer 15 minutes (see notes), partially covered or uncovered. Refrigerate to cool for later use.
While making this recipe we decided to do an experiment. We simmered 3 batches each with different simmer times from no simmer (raw salsa), to 15/30/60 minutes. The longer the simmer the stronger the chipotle flavor. All were delicious so we’ll leave that up to you on your flavor preference. Some folks like a stronger smoky chipotle flavor while others like it to be slightly more subtle. That’s the beauty of cooking. Make it how you like!
Equipment: Chipotle Cantina Salsa
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Two kitchen essentials were put to work for this one. These are two items we can’t live without and neither should you! To make the finest Chipotle Cantina Salsa, take a look at these items to add to your kitchen collection (affiliate links):
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Chipotle Cantina Salsa
Equipment
- Food Processor
- Sauce Pan
Ingredients
- 6 Vine Ripe Tomatoes
- 1 can Chipotle Peppers in adobo sauce Approx. 7.5 oz.
- 1 Medium Sweet Onion
- 1 Serrano Pepper
- ½ Lime, juiced
- ¼ tsp. Ground Coriander
- Fresh Ground Salt, to taste Several cranks
Instructions
- Chop the vegetables so they can fit in a food processor or blender all together. Squeeze in lime and grind in salt. Blend/Process.
- Transfer to a sauce pan and simmer 15 minutes (see notes), partially covered or uncovered. Refrigerate to cool for later use.
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