This quick chipotle salsa is delicious on my portobello mushroom tacos, but it would also go really nicely with pollo al carbon. I’ve also used this salsa to make a salad dressing: 2 parts salsa + 2 parts oil + 1 part vinegar + salt and pepper to taste. It’s nice to serve it warm on hot foods, or cool it to serve with chips.
P.S. Quick tip on storing chipotle en adobo: as soon as you open the little can, transfer the remainder into a small jar (mustard jar, 4 ounce mason jar, jelly jar) and store int he fridge. This way they will last for months!
Chipotle Salsa recipePrint
- Cook Time: 5 mins
- Total Time: 5 mins
- Yield: 1 cup 1x
- 1 cup diced tomatoes (about 2 medium Roma tomatoes)
- 1 chipotle en adobo, minced
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/2 teaspoon dry oregano
- Combine all ingredients in a small pot and place over medium heat. Stir frequently until the tomatoes begin to release their liquid. Simmer until tomatoes are broken down and very soft. This happens quickly.
- You can serve it warm (nice!) or refrigerate first. Keep refrigerated for 10 days.