My dear friend and fellow American-in-Italy, Devorah, shared this recipe for a quick and tasty chipotle salsa with me some years back, and it’s since become my go-to snack of choice.
1 can of diced tomatoes
1/2 of a red onion
1 garlic clove (or 2, if you love fresh garlic)
1 large chipotle pepper in adobo sauce
juice of 1 lime, about 2 tablespoons
a handful of fresh cilantro
Drain the tomatoes. Peel and roughly chop the onion and garlic and place in a medium mixing bowl. Add the other ingredients and ‘pulse’ mix everything together using a wand-style hand mixer for about one minute, or until you have a chunky paste. Add the drained tomato and pulse for another 30 seconds, making sure all the ingredients are blended together. That’s it. You see why I love this recipe?
You can prepare this salsa up to a few hours prior, but do not refridgerate it. The recipe is easily doubled. If you use unsalted tomatoes, salt to taste. With regular canned tomatoes no extra salt is needed.