Ingredients
4
medium-sized fresh ripe tomatoes
1
small bunch of cilantro (about 8 to 10 long pieces with leaves)
2
to 3 chipotle chilies, canned in adobo sauce
Red pepper flakes to taste
Directions
1.
Wash and core the tomatoes.
2.
Wash and dry the cilantro between layers of paper towels. I like to remove the leaves from the stems but, this is not necessary.
3.
Peel onion, now cut the tomatoes and onion in quarters to prepare for the food processor.
4.
Remove the stems and seeds from the chipotles.
5.
Place all the prepared vegetables and the chipotles in food processor along with the cilantro. Squeeze lime juice into the blender.
6.
Place lid on food processor and blend. For chunkier salsa, pulse the food processor only for a few seconds. For smoother textured salsa, process to your desired consistency.
7.
If you don't have a food processor, a blender will work as well or you can chop all ingredients by hand and mix in bowl. Now where is my molcajete?
8.
For extra zip, add dried pepper flakes. Salt and pepper to taste.
9.
You can enhance the smokey flavor of your Chipotle Salsa Recipe by adding a tablespoon or two of the adobo sauce the chipotles came in.
10.
Allow the salsa to chill if you can for a couple of hours.
New-York Restaurants
