Chipotle chiles are jalapeños that have been smoked and dried. They are dark in color and have a rich smokiness that is a nice contrast to the lighter tomato and onion flavors in this salsa.
Prep Time: 10 minutes
Cook Time: 5 minutes
Ingredients:
- 4 oz of canned chipotle chiles in adobo sauce
- 6 medium tomatoes
- 1 small onion (or half of a large one)
- 1 bunch fresh cilantro
- 4 cloves of garlic
- juice from one orange
- a bit of orange zest (approx. 1/2 teaspoon)
- Salt to taste
Preparation:
Remove the chiles from the can. You will not use the remaining sauce in this recipe, however you can reserve the sauce to add flavor to other dishes such as shredded beef or chicken dishes. Put the chiles into a food processor. (No food processor? Then chop up the ingredients as much as possible and mix together, or grind them up with a molcajete.) Pulse the processor on slow speed just to break up the chiles a bit. Then cut the tomato flesh away from the seeds, chop up the onions into large chunks and place them both into the processor with the chiles. Also remove the leaves from the cilantro (see how) and add to the processor with the garlic cloves, the orange juice and orange zest. Start with about 1/2 teaspoon salt and add more to taste. Process the ingredients until they are the desired consistency. I prefer it to be fairly smooth with a little bit of chunks.
