I have made this salsa exactly four times since I saw this recipe from What’s Gaby Cooking a month ago! I made it a bit easier for myself by omitting the cherry tomatoes and reducing the amounts of garlic, cilantro, chipotle, and lime juice. In the past I have shied away from using chipotles, not because of the heat, but because it comes in a can full of them, and you only need one or two at the most! I made Slow Cooker Pork Carnitas for a party, and I still had extra chiles. Luckily, I learned that they can be frozen for future use! Brilliant! The key thing is to line your ice cube tray with saran first, as I learned here. The sauce stains and everything is really spicy! I defrost and use a cube at a time (about one chile).
Throw the ingredients in a food processor and pulse several times and there you have it — perfect salsa. Use more chiles if you want it spicier. The fire roasted tomatoes give it a really nice rich flavor. I used a can from Trader Joes.
Serve with bagged tortilla chips, or make your own! I also put salsa on everything else: Eggs, veggies — both raw and cooked… I can literally eat it by itself, I love it so much!
Fire Roasted Tomato Salsa
1 14 oz. can fire roasted tomatoes
1 chipotle chile (or more if you want it spicier– one is pretty spicy though!)
1/2 medium onion chopped
1/4 cup cilantro with stems
1 clove of garlic, roughly chopped
1/2 lime, juiced
pinch of kosher salt to taste
1. Put all ingredients in the bowl of a food processor and pulse about 10 times.
2. Serve immediately with chips or store in the refrigerator for future use.
Baked Tortilla Chips
1. Preheat oven to 4oo degrees F.
2. Line two baking sheets with foil and spray with non-stick spray and set aside
3. Stack up to four tortillas at a time and cut into 8 to 10 triangles (I like 10 for thinner chips)
4. Lay in one layer on prepared baking sheet. Spray with non-stick spray and sprinkle with salt.
5. Bake for about 5 minutes, then watch closely and bake 1-3 minutes more until tan around the edges. Transfer to a plate to cool and crisp up.
6. Repeat with remaining triangles until used up.
7. Serve immediately. Can be stored in an airtight container for several days. If they lose a bit of crunch due to humidity, toast in the toaster oven for a couple of minutes before serving.