Description
This recipe originated from a recipe that was supposed to duplicate that of my favorite Mexican restaurant. I’ve heavily modified the original recipe and like this variation SO much more! It’s relatively easy. This makes a medium-hot salsa. I’ve named it ‘Red-Ribbon’ because it took second place at my company salsa competition last Cinco de Mayo (lost first in a tie-breaker!).
Ingredients
- 10 dried chipotle peppers
- 12 roma (plum) tomatoes
- ΒΌ yellow onion, coarsely chopped
- 2 cloves garlic, or more to taste
- 2 tablespoons white vinegar
- 2 teaspoons salt
- 1 pinch ground black pepper, or to taste (Optional)
- 1 lime, juiced, or more to taste (Optional)
Instructions
- Fill a saucepan with water
- stir in dried chipotle peppers
- and bring to a boil. Reduce heat to low and simmer until peppers are soft
- about 30 minutes. Drain and let cool. When peppers are cool
- remove stems
- cut open peppers
- and remove seeds. Set peppers aside.
- Preheat an outdoor grill for high heat and lightly oil the grate.
- Grill tomatoes on hot grate until skin blackens and begins to peel
- turning tomatoes often to blacken all sides
- about 10 minutes. Set grilled tomatoes aside to cool.
- Place grilled tomatoes
- chipotle peppers
- yellow onion
- white vinegar
- salt
- black pepper
- and lime juice into a food processor; pulse a few times
- then process until almost pureed.
- Refrigerate until flavors have blended
- at least 2 hours to overnight.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 3 hrs
Servings: 12