Sunday, February 7, 2016

Chipotle Salsa

My best friend Sara and her husband always tease me and how I cook.  If I bring them cookies or something, they go on and say things like, "Oh, I just made these with some fresh eggs from my chicken hatchery in the backyard, I ground the wheat that I grew in my garden, and I used the butter I churned by hand after milking my prize-winning cow Betsy Sue."

I recently made this chipotle salsa and gave half of it to them.  When the husband texting me to see how I made it, I wrote him back saying, "I used my hand-picked, perfectly ripened tomatoes from my garden, fresh chili peppers imported directly from Mexico, and fresh limes straight from a tree in my citrus grove." 'Cause I live in Las Vegas and have room for a cow, a hatchery, and a citrus grove.  Heck, I'm lucky that my rosebushes survive year to year.

This salsa though... It is so good.  It can't be easier to make, and it is amazing.  It tastes a lot like the salsa from Chevy's, which I can eat by the bucketful.  Next time you have a get together, whip up a batch of this and brace yourself for recipe requests.

Chipotle Salsa
source: The Pioneer Woman Cooks: A Year of Holidays pg. 138

Yield: 5 cups!

Two 15 oz. cans diced tomatoes
One 10 oz. can diced tomatoes with green chilies (like Ro-Tel)
1 medium onion, diced
1-3 chipotle peppers in adobo (I used 1 to keep the heat down.  If you like more heat, add more)
1 t cumin
1 t salt
1/2 t ground pepper
1 t sugar
1 bunch cilantro, stems removed
1/4 c lime juice

This directions are pretty tricky... brace yourself.  Add all ingredients in a blender and turn it on.  Blend until it's a nice consistency like the picture above.  Done and done.

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