Slow Roasted Chipotle Salsa, completely smokey and a bit addictive.
I’m a bit of a salsa enthusiast … just a bit! At any given time, you may find 3 or 4 jars of salsas crowding my fridge shelves. One of my all time favorite is Salsa Verde … and then there’s my Pumpkin Salsa … yup, I can’t stop!
For this recipe, try to look for those robust vine tomatoes, you know the ones that don’t taste like water! It only takes a few ingredients, so get the best quality produce and those flavors will shine through.
I created this recipe when I made my recent Tequila Shrimp Tacos, which they are every bit Taco Tuesday worthy in every way. For those tacos, I’m talking Tequila, plump, juicy shrimp, fresh guacamole and BACON! C’mon now, you know want to try them. Yum.
- 4 large Tomatoes, cut in half
- 1 large yellow Onion, quartered
- Olive Oil
- 2 - 3 Tbsp Chipotle Peppers in Adobe Sauce
- 1 tsp Salt
- Juice of 2 Limes
- 1/2 cup Cilantro, plus more to garnish if desired
- Preheat the oven to 350°F. Drizzle a baking pan with Olive Oil.
- Cut the Tomatoes in half and place cut side down in the baking pan.
- Add the quartered Onions to the pan, drizzle some more Olive Oil over everything and pop the pan in the preheated 350°F oven for about 45 minutes or until the Tomato skins start to split and char.
- Once the veg is roasted, it's time to peel the skins off the Tomatoes. There's a couple of ways that makes it easy. The first option is to place all the tomatoes into a ziploc type baggie and seal for a little bit to steam them. Then you can easily peel off the skins. Second option, use a pair of tongs, or if like me, your "asbestos" fingers to peel the skins straight out of the oven.
- Add the peeled Tomatoes, roasted Onions, Chipotle Peppers, Salt, the Juice of 2 Limes, and the Cilantro to a blender and puree for about 30 seconds or until you have the consistency you desire. Give it a taste, and adjust the seasoning if needed.
- Allow to cool, then keep refrigerated in a sealed jar until ready to use.
Can be stored in a sealed container in the refrigerator for up to two weeks.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.