Smoked chipotle Salsa Recipe

Smoked chipotle Salsa


  • 3 - 4 tomatoes or 4 - 6 Roma tomatoes
  • 1 medium onion
  • 2 - 3 cloves of garlic
  • 2 - 3 Chipotle peppers in Adobo sauce or 2 jalapeno's with 3 teaspoons of liquid smoke
  • 1 cup of cut cilantro
  • Pinch of salt
  • 2 teaspoons of Vinegar
  • 1 lime
  • Food processor or Food Grinder

How to make Smoked chipotle Salsa

So I was very excited when Snowflake received her Food grinder attachment for the Kitchen Aid. I was having wild visions of the kitchen covered in homemade sausage links so I needed to start somewhere to break the grinder in, so I decided to make fresh chipotle salsa.

Start by cutting the tomatoes into fourths and then char the skins by putting them in the oven on High broil with the skins laying up. Once the skins have begun to blacken remove and let cool for couple of minutes. Then pull the skins off.

Next chop up the onion into sixths.

Then combine all ingredients into the processor or food grinder except the lime. Squeeze the lime juice into your final mixture after grinding or processing.

If you don't have access to chipotle peppers in adobo sauce. You can use 2 or 3 fresh jalapeno's with 3 tablespoons of liquid smoke.

The salsa is great fresh and gets better after a couple of days in a sealed glass jar in the fridge. It will thicken up some.


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