Chipotle Salsa

Name: Chipotle Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 15 dried chipotle chiles (3 oz. total) or 10 canned chipotles (see notes); 20 unpeeled garlic cloves; 118 milliliters lime juice; 3 Tbsps olive oil; 4 servings Salt; 907 grams firm-ripe tomatoes each), rinsed; 340 grams unpeeled white onions each), cut in half horizontally

Chipotle Salsa might be just the hor d'oeuvre you are searching for. One portion of this dish contains roughly 7g of protein, 12g of fat, and a total of 284 calories. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. Head to the store and pick up olive oil, onions, lime juice, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. This recipe is typical of Mexican cuisine. It is a good option if you're following a gluten free, primal, and whole 30 diet.

Instructions

Cover bottom of a 10- to 12-inch grill pan or heavy frying pan with foil and set over high heat. When hot, set tomatoes, onions, and garlic on foil. Turn occasionally until browned in spots all over, 5 to 6 minutes for garlic, 9 to 12 minutes for onions and tomatoes; remove each as done.

Ingredients you will need

Tomato

Garlic

Onion

Equipment you will use

Frying Pan

Grill Pan

Aluminum Foil

Add dried chiles (omit this step if using canned chiles) to pan and turn often just until slightly softened and darkened in spots, 1 to 2 minutes.

Ingredients you will need

Dried Chili Pepper

Chili Pepper

Equipment you will use

Frying Pan

Let cool.

Stem chiles; slit open and remove seeds. Wearing rubber gloves, break or cut chiles into small pieces; drop into a blender. Core tomatoes and cut into chunks; add to blender. Peel onions and garlic; coarsely chop and add to blender. Whirl mixture until smooth, pushing it down into blades as needed.

Ingredients you will need

Tomato

Chili Pepper

Garlic

Onion

Seeds

Equipment you will use

Blender

Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add tomato mixture and stir often until it simmers rapidly, 3 to 4 minutes.

Ingredients you will need

Olive Oil

Tomato

Equipment you will use

Frying Pan

Add lime juice and stir occasionally until salsa is fairly thick, 10 to 15 minutes longer.

Ingredients you will need

Lime Juice

Salsa

Add salt to taste.

Ingredients you will need

Salt

Equipment

Ingredients

Servings:

dried chipotle chiles (3 oz. total) or 10 canned chipotles (see notes)20

unpeeled garlic cloves 118milliliters

lime juice 3Tbsps

olive oil 4servings

Salt 907grams

firm-ripe tomatoes each), rinsed 340grams

unpeeled white onions each), cut in half horizontally

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The DeLoach Russian River Pinot Noir with a 4.4 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.