Wednesday, June 27, 2012

It's A Good Hot: Chipotle Salsa


I made a recipe (Onion Green Apple Quick Pickle) that called for chipotle chiles en adobo. All I needed was the sauce.
So, now I'm looking at a whole can of chipotle chiles with no idea what to use them in.
What does a blogger do when they are stuck with one ingredient to find uses for?

They do a search.

And that's exactly what I did. With the information that I gathered, I came up with this amazing salsa.


I threw everything together, blended it, and ended up with something truly amazing. To me this is more like a sauce than a salsa. But it can be used either way. It's good on corn chips, and it's going to be REALLY GOOD on fish tacos.

Keep an eye out for upcoming fish tacos.


Chipotle Salsa (sauce)

1/2 c. vegetable broth
1 (14.5 oz.) can diced tomatoes
2 canned chipotle chiles en adobo (that is two peppers, not two cans)
1/4 of a sweet onion
4 cloves garlic
1 tsp. dried oregano
1/2 tsp. ground cumin
Just a pinch of ground allspice
1/4 c. fresh cilantro
Juice from a half of a lime
2 TBS olive oil
Salt and crushed black pepper to taste


Place the broth into a blender. Add to the blender, tomatoes, chipotle chiles, onion, garlic, oregano, cumin, allspice, cilantro, oil, and lime juice. Blend until smooth. Add salt and pepper to taste.
You can also add this to a sauce pan after blended and add shredded chicken. Heat until hot. Use the chicken for the meat base in tacos.
I will be trying that right after I make my fish tacos......

Photobucket

5 comments:

  1. Wow, that looks good! Love the blue chips as well! Great colors!

    ReplyDelete
  2. I think my husband would love this recipe! Thanks for sharing at Foodie Friends Friday!

    ~Robyn

    ReplyDelete
  3. Thanks for sharing at Foodie Friends Friday!

    ReplyDelete

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