Simple homemade salsa with fresh tomatoes is my go-to quick dip for entertaining, but when I have extra 10 minutes, I like to roast the vegetables to make it even more tasty, and it’s still simple to make. You can serve it with tortilla chips, or quesadilla wedges, and make it smooth or chunky depending on your taste. This is a spicy salsa, so if you don’t like it too spicy, cut down on the jalapeno.
Chipotle Tomato Salsa
Ingredients
- 1 pound tomatoes (3-4 tomatoes)
- 2 whole jalapeno pepper (for spicy salsa)
- 2 unpeeled garlic cloves
- ⅓ cup chopped onion
- ¼ cup loosely packed fresh cilantro
- 2 tablespoons freshly squeezed lime juice
- Salt , to taste
Instructions
-
Heat a large heavy skillet (not nonstick) over medium-high heat until hot. Add tomatoes, jalapeno pepper, and garlic, and cook, turning occasionally with tongs, until all are blackened in spots, about 10 minutes. Allow to cool. Remove the garlic from peel.
-
Place all ingredients in a food processor and pulse a few times until finely chopped, or until saucy, depending on desired consistency. Avoid over processing, which will make the salsa watery. Place salsa in a bowl and adjust seasoning.
-
Serve with tortilla chips or quesadilla wedges.
-
Salsa will keep for up to 2 days in the refrigerator. Wrap tightly with plastic wrap.
Would you like to save this recipe?
We'll email this recipe link to you, so you can come back to it later!
Meredith says
This looks AMAZING!