Chipotle Salsa With Roasted Poblanos
Servings Prep Time
8Cups 15Minutes
Servings Prep Time
8Cups 15Minutes
Ingredients
  • 10ounces Rotel tomatoes with green chiles.
  • 56ounces petite diced tomatoes
  • 2~7.5ounces Chipotle peppers in Adobo Sauce
  • 1large onion, chopped
  • 4 jalapeños (seeded, diced)
  • 3 roasted poblano peppers(see note below)
  • 1teaspoon Cumin
  • 1Tablespoon pepper
  • 2teaspoons Chili Powder
  • salt to taste
  • cilantro (for garnish, if desired)
Instructions
  1. Add all ingredients to large bowl. With immersion blender, or regular blender, purée to desired consistency. Store in refrigerator for up to four weeks.
Recipe Notes

To roast poblanos, or any peppers, wash peppers, place directly on burner over flame (gas stove), turning often with tongs until charring appears, approximately five minutes. Skin of pepper will be blackened and charred. Remove from top of burner and place directly into a plastic gallon sized storage bag and seal closed. Let sit for 15 minutes. Remove from plastic bag, using a spoon, gently scrape off the charred skin. Slice in half and remove seeds, if desired.

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