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.