I love salsa, whether it is made with fresh or canned tomatoes like this version. One good thing about this salsa is that you can make it any time even when the tomatoes are not in season. Thanks Gina for the recipe!
Mexican Salsa Recipe
2 cans (16 oz each) of diced fired roasted tomatoes
1 can (16 oz) tomato sauce
6 chipotle peppers in adobo sauce– see note below
2 stalks green onion– chopped
2 cloves garlic– chopped
1/2 red onion– chopped
handful of cilantro– chopped
salt to taste
Blend tomato sauce and chipotle peppers until smooth. Add in diced roasted tomatoes and pause blend a few times (so the tomatoes still have a little chunky texture). Add in green onion, garlic, onion and cilantro and mix well. Add salt to taste. Served chilled or room temperature with tortilla chips.
- Chipotle peppers in adobo sauce-– it is packed in a can, and can be easily found in Mexican or American grocery stores. It gives the salsa a smoky hot flavor. Add more peppers for spicy salsa.
- Salsa can be kept for several days in the fridge. Besides tortilla chips, we also like to serve salsa with breakfast burritos, or even omelets.