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 minutes
- 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.
I can’t wait to try this! I always have chipotles en adobo in my refrigerator. Great idea for a vinaigrette, too. I was thinking last night that the simple vinaigrette I put on a quinoa/black bean bowl could use some kick!
BTW, the link to the portobello tacos is broke.
Oops! Portobello tacos recipe is live tonight. Anyway, ditto on the jar of chipotles in the fridge. I’m always trying to figure out things to use them in. It’s a good thing they come in such tiny containers 🙂
Years ago, I think it was Rick Bayless who recommended San Marcos brand chipotles en adobo. Anyhow, a couple of years ago, I started finding cans of them that are twice the size of the usual cans. My immediate reaction was “how in the hell am I supposed to use up all those?”. But then I got the idea of buying an air-tight Le Parfait jar (the ones with the locking lever and rubber gasket) that would hold the contents of the bigger cans. I have no idea how old the jar in my refrigerator is, but I used one last week and it was still fine. I often whiz up one in some mayo whenever I have a black bean burger. At one point a couple of years ago, I was eating salads for lunch everyday and came up with a chipotle dressing made with mayo and crema agria. I like the idea of a lighter vinaigrette dressing, though, especially since I now have a ton of other things besides salads to put salad dressing on.
We tried it and it was delicious! and the chipotle salsa was so good I’m making it again today.
glad to hear, Nancy!