What I love about this salsa: It uses chipotle peppers, as in smoked jalapenos that come from a can (you can freeze what you don’t use for later). Also from a can- the tomatoes (fire-roasted for the best flavor), which means you can make it any time of year. And then it requires hardly any chopping at all as you throw everything in the blender/food-processor and let it do the work for you. It’s also completely customizable as far as texture (smooth or chunky), acidity (lots of vinegar or a little), and heat (just increase the peppers). Amazing on tacos or for dipping quesadillas and chips in (our new favorite tortillas chips). It’ll keep for about a week in the fridge and would be awesome canned in little jars to give as gifts, though I’ve yet to ever do this.

Chipotle Salsa

INGREDIENTS

1 (14.5 oz.) can fire-roasted diced tomatoes
1/2 medium onion, diced
2 -3 canned chipotle chiles in adobo (two for medium heat, three for hot)
1/4 cup fresh cilantro
2 cloves garlic
1 1/2 tsp. kosher salt
pinch freshly ground black pepper
2 -3 Tbsp. cider vinegar (I used 2 Tbsp.)

DIRECTIONS

1. Combine tomatoes and remaining ingredients in food processor or blender and pulse until well combined (pulse less for a chunky salsa, longer for a smooth salsa). Adjust seasonings (salt, pepper, and vinegar) to taste. Refrigerate until ready to serve.

(Adapted from Food.com)