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Cowgirl Chef's chipotle salsa

Ellise Pierce / The Cowgirl Chef
Paris, France

Cowgirl Chef's chipotle salsa - Ellise Pierce / The Cowgirl Chef

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Ingredients

  • 1 32-ounce can diced tomatoes with juice (fire-roasted are best)
  • 1 white onion, chopped into ¼-inch dice
  •  2 chipotle chiles
  •  2 cloves garlic
  • ¼ cup fresh cilantro
  •  1 lime
  •  2 medium tomatoes

Directions

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.

— Ellise Pierce

1. Chop onions, chiles, garlic, cilantro, and fresh tomatoes. Set aside.

2. Put canned 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 lime and sea salt to taste.


• See a web exclusive step-by-step illustration of this recipe.

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