Chips and salsa are big in our house, so I’m always trying to come up with new versions. I made this salsa for the boys’ first night home from college – Mexican is always their favorite meal – and they all loved it! Of course with three college boys in the house, the whole batch of salsa, and the bag of chips, was gone by the next morning!
Chipotle Salsa
Author:
Serves: 3 cups
Another reason I love this recipe? It’s so quick and easy to make! The salsa would also make a delicious topping to grilled chicken, seafood or steak. Happy cooking!
Ingredients
- 2 (14.5 oz) cans of Diced tomatoes – I used one regular and one fire roasted
- 1 tbsp Minced garlic
- 1/2 – 1 tsp Chipotle powder (use 1/2 if you aren’t sure how much heat you like)
- 1-2 tbsp Cilantro, minced (optional)
Instructions
- Drain tomatoes of their liquid and place in a small bowl.
- Add the garlic, chipotle powder and cilantro if using and mix throughly.
- Refrigerate for at least 1 hour for the flavors to meld. You can make up to one day ahead, but if using cilantro, add before serving.
- Serve with chips.