Chipotle Salsa
Got this recipe from the Pioneer Women. I tried it and turned out great. A bit tangier than we like it but good all the same. I will need to do some tweaking on it the next time I make it.
- Preparing Time: 10 minutes
- Total Time: 1 hour and 20 minutes
- Served Person: 8
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 cans diced tomatoes undrained
- 1 can rotella tomatoe with chilies
- 1/4 onion finely chopped
- 1 chipolte pepper more if you like it spicy
- Carbohydrate 0.81725 g
- Cholesterol 0 mg
- Fat 0.00875 g
- Fiber 0.148750004172325 g
- Protein 0.09625 g
- Saturated Fat 0.003675 g
- Serving Size 1 1 Serving (9g)
- Sodium 0.35 mg
- Sugar 0.668499995827675 g
- Trans Fat 0.00245 g
- Calories 4 calories
In food processor put in the 2 cans of diced tomatoes (undrained), then add the Rotella tomatoes with chilies (mild). Add in the chopped onion, cumin, chipolte pepper, salt and pepper, sugar, lime juice and cilantro. Add in the bbq. Sauce last. Pulse until well blended put in plastic container and store in fridge until ready to use. Serve with grated cheese and chips.
