Red Tomato and Chipotle Salsa | Salsa Roja con Chipotle
by Rodrigo Mendoza (my cousin)
3 large tomatoes
1 7-ounce (small) can chipotles peppers in adobo sauce
¼ large onion
10 cloves garlic
1 teaspoon salt (or to taste)
- Boil tomatoes, chili, onion, and garlic until tomato becomes soft. Remove from heat, transfer ingredients to bowl, and let cool. Reserve broth.
- Blend ingredients with salt and ¼ cup reserved chile broth on medium setting for 30 seconds or until smooth.
- Add reserved chili broth to salsa mixture in small amounts until it reaches desired consistency. This step is optional.
Lola Wiarco Dweck
Lola is a Mexican-American recipe developer, writer, and cooking instructor who loves sharing her culture with the world. Growing up in California and spending summers in Mexico, Lola celebrates her family’s Mexican recipes and vibrant culture through Lola’s Cocina.