As iconic as chips and guacamole are for a night of drinks with friends, chips and salsa are a close second. They’re budget friendly and a snap to prepare.
This recipe is so simple it barely requires an introduction or post, but let me tell you this. This beats any jarred salsa hands down. Its loaded with fresh and vibrant flavors, with subtle smoky after notes from the chipotle and fire roasted tomatoes.
For years I always made fresh salsa the traditional way, with seeded and cored, vine ripened tomatoes. With all the chopping that usually entails. And while that is a great way to showcase fresh summer produce, when tomatoes aren’t in season, you end up with a bowl of soupy, bland salsa that has to rely a little harder on its counter parts.
This recipe on the other hand, has great earthy flavors, and comes together in the blender in a matter of seconds. With just 5 ingredients and almost no prep time, it’s hard to go wrong on this one. You can even make it ahead of time, the flavors deepen after an overnight rest in the fridge.
Enjoy it in burritos, over tofu scramble, or straight up with your favorite chips. You’ll never buy another jar of salsa again…
- 2 14-ounce cans fire roasted diced tomatoes, drained *See Notes
- ⅓ cup diced red onion
- ½ cup fresh cilantro
- 2 limes juiced
- ¼ teaspoon kosher salt
- 2-3 chipotle peppers in adobo **See Notes
- Using a mesh strainer, drain the cans of tomatoes, pressing down to extract as much juice as possible, and reserving the drained liquid.
- Add the tomatoes and remaining ingredients to a blender or food processor and pulse to combine. Add back some of the tomato juice if necessary.
- Serve with your favorite chips or refrigerate overnight for better flavour.
While I’ve never had to add back any of the liquid to the blender, keep a little on hand just in case. Every brand is different, so adjust the consistency according to your tastes.
**Chipotle Peppers in Adobo can be found in the ethnic aisle of your supermarket, right next to the taco kits and cans of refried beans. Start with two peppers (or one if serving to children) and increase based on the amount of heat desired. Leftover peppers can be frozen for later use.