If I had to pick one food to eat the rest of my life, it would be chips and salsa. I’m very picky about my salsa. Well, maybe picky isn’t the right word, but all salsas are NOT created equal. I like my salsa spicy, and that is very hard to find in New York. I was going through some old pictures on my phone recently, and came across a photo of a recipe I took from a cookbook I was perusing at Barnes and Noble once (does anyone else do this?!). I liked the recipe because the ingredients seemed like they would yield a good flavor profile (i.e. spicy) and it was so easy to pull together. I honestly can’t remember what cookbook the original recipe came from, but with a few tweaks, I’ve been making this salsa pretty much nonstop over the past week. I head to Texas tomorrow, and am meeting up with Shelby to spend a few days with friends and family in the Lone Star State, so I must be subconsciously preparing my taste buds for all the yummy tex-mex food we are sure to partake in. If you are a chips and salsa person (and if you’re not, I’m not sure we can be friends anymore) then you’ll want to give this super delicious fire roasted chipotle salsa a try.
1 (14.5 oz) can of fire-roasted diced tomatoes
1 whole chipotle chili in adobo sauce
1 tbs of adobe sauce from the can of chipotle chilis
1 large jalapeno
Juice from 2 limes
1 clove of garlic
1/2 cup chopped white onion
1/2 cup fresh cilantro
1tsp ground cumin
1tsp salt (more to taste)
Place all the ingredients in a food processor or blender (I use my Nutribullet), and blend. That’s it. If you aren’t a fan of spicy, take the seeds out of the jalapeno and leave out the 1 tbs of adobe sauce. Refrigerate for about an hour to let all the flavors come together. Or eat immediately if you have zero patience like me.
Are you a chips and salsa lover like me? Are you team spicy? Or team mild?