Food
Step-by-step chipotle salsa recipe
By ELLISE PIERCE / Cowgirl Chef
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Photos by Ellise Pierce
The finished product
• See the full recipe
I came up with this salsa while living in Paris, where fresh jalapeños are impossible to find. I like the smoky heat of the chipotle and the chunky texture of the tomatoes and onions, which give this salsa a freshness even in the dead of winter.
• Video/story: Habanero salsa at Javier's Gourmet Mexicano in Dallas, Texas
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Directions
1. Chop 1 white onion, 2 canned chipotle chiles, 2 cloves of garlic, 1/4 cup fresh cilantro, and 2 fresh tomatoes. Set aside.
2. Put 1 32-ounce can of diced tomatoes in large, deep bowl. Add half of the chopped onions, along with the chiles and garlic, and blend together with a hand blender.
3. Stir in fresh tomatoes, the remaining chopped onion, and chopped cilantro.
4. Add the juice of 1 lime and sea salt to taste.
Ellise Pierce is the Cowgirl Chef. Visit her online at www.cowgirlchef.com, and read the rest of her column in the September 2009 issue of C&I, online soon.
