As mentioned before, I’m doing some serious salsa research in Baja this week, having overdosed on winter soups. Yesterday, my friend Marco showed me how to make some delicious fresh Chipotle salsa that makes you feel as though you’re some place warm, even if you’re not. The recipe, with step-by-step pictures, is after the jump.
All you needs is a small can of chipotles, some coarsely chopped tomatoes, some fresh garlic, salt, and olive oil.
Saute the garlic in a tablespoon or two of olive oil on medium heat for a few minutes.
Then add the tomatoes…
…and cook them until the skin easily peels off. Remove the skin from all the tomatoes if you’re feeling ambitious, if not, no biggie.
Place tomato mixute in blender or processor with about half a small can of chipotles and liquefy until you have a smooth, slightly thick mixture.
The End! Serve on shrimp, fish, or beef…or just dig in with some chips.