Crazy Paul's Chipotle Salsa
- Ready In:
- 15mins
- Ingredients:
- 11
- Yields:
-
4 6 jars
ingredients
- 3 (28 ounce) cans diced tomatoes
- 2 small red onions, finely chopped
- 1 large green pepper, seeded and chopped
- 6 garlic cloves, crushed (yes, 6 cloves)
- 8 canned chipotle chiles (not 8 cans, but 8 chilis)
- 2 tablespoons juice, from the chipotle chilies
- 1 lime, juice of
- 2 tablespoons sugar
- 2 tablespoons Mexican oregano
- 2 teaspoons salt
- 1 cup fresh cilantro (if you don't like cilantro, use flat leaf parsley)
directions
- Stir it all together.
- Pack in jars or plastic containers. Refrigerate.
- Store up to two weeks.
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Reviews
-
Holy Chipotle, this salsa is kickin'!! I've never made anything with chipotle chiles before - don't know why, they're fab in salsa. I made half a recipe and used fresh tomatoes instead of canned and the end resulting taste was sweet and sassy. I also added some leftover red pepper and vidalia onion, also used splenda in place of sugar. Made for ZWT5.
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I LOVED making this salsa, & some of my friends enjoyed getting a gift container, too! I'm not a fan of CHILI HOT, if you know what I mean, so this intrigued me, & I was very pleased with the results! Great tasting, & simple to make! Definitely a keeper! [Made & reviewed for one of my adopted chefs in this Spring's PAC]
RECIPE SUBMITTED BY
pamela t.
United States