Football season is in full swing! You'll be the MVP of your next grill-out or get-together with this flavorful, smoky salsa.
Note: This recipe originally called for dried morita (chipotle) chiles, which is how we prepared it, but since dried chipotle chiles are not easy to find everywhere, we adapted this recipe to use canned chipotles in adobo. The end result is just as tasty with less margin for error and ease of access, too.
If this salsa packs too much heat for you, feel free to add more tomato and onion to offset the chipotles in adobo. Coring the tomatoes first ensures the salsa doesn't get bitter from the seeds. Roasting everything just adds depth from the caramelization process on the tomatoes and onions (and to a lesser extent the garlic).
Casa M Chipotle Salsa
Prep time: 15 min
1-1/2 cup avocado oil
7 ounces chipotles in adobo
8 Roma tomatoes, cored
1 large sweet onion, chopped
4 cloves garlic
2 teaspoons Casa M Spice Co® Chain Reaction®
2 teaspoons Casa M Spice Co® Cattle Drive®
1 teaspoon dried oregano
salt and pepper to taste
1. Preheat the oven to 450° F / 232° C
2. Put the tomatoes, garlic, and onion on a lined baking sheet. When the oven is preheated, put the vegetables into the oven and roast for 30-60 minutes, watching carefully to see when the tomatoes start to brown and give up fluid and the onions start to brown. Remove the vegetables from the oven and let them cool a bit.
3. Add the oil, chipotles in adobo, Casa M Spice Co® seasonings, oregano, and the vegetables (once they have cooled) into a blender. Process and purée until smooth.
4. Taste and adjust seasonings, then transfer to a sauce pot and let simmer for 15-20 minutes. Thin the salsa as needed with chicken or vegetable stock to get to the desired consistency.
5. Serve the salsa warm and enjoy with your favorite tortilla chips! Refrigerate unused salsa for up to a week.
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