Smoky Chipotle Salsa
To make this salsa, you literally throw all the ingredients into a blender - it doesn’t get much easier than that! This recipe is medium-level spicy and I love it because the chipotle peppers and fire-roasted tomatoes add smoky notes. This salsa can be served on its own with a pile of tortilla chips or on top of tacos, quesadillas or nachos.
½ medium yellow onion, peeled
1 jalapeño, seeds and membrane removed
1 (14.5 ounce) can diced fire roasted tomatoes
½ (packed) cup cilantro
2 chipotle peppers in adobo sauce, plus 1 teaspoon adobo sauce
Juice from 1 lemon
1 teaspoon kosher salt
3 Roma tomatoes, quartered
Add all ingredients to a blender and pulse until all ingredients are combined. Store for up to a week refrigerated in an airtight container.
Makes about 2 cups of salsa.