Recipe by sarahsbleucheese
"My family loves this salsa. especially in a bowl with cilantro rice, chicken, sour cream, and cheese. The chipotle is the secret ingredient!"
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vine-ripened tomatoes, cut into 1/2 inch pieces
red onion, diced
diced red bell pepper
jalapeno peppers - seeds removed and reserved, flesh minced
finely chopped canned chipotle pepper
fresh lime juice
chopped fresh cilantro
salt to taste
Yummy!!! I made this with cilantro lime rice, also from this site, and used it in burritoes. It is also a great with tortilla chips. I don't like green peppers, so I used a sweet orange pepper. Also, I didn't have any jalepeno on hand, so I substituted a pablano pepper. Very tasty. When I open a can of chipotle in adobo, I blend it and keep in in the fridge or freeze in small amounts. I suggest adding a little at a time to reach your desired heat level. Next I will try this on fish tacos!
Made this for a super bowl party. It definately has a lot of heat and for the less adventurous you can try one jalapeno OR omit the cayenne pepper. Great with Carne Asada.
Excellent and easy. It was a big hit at the party. Ironically, the store must have had a run on jalapeños as they were out. I substituted 1 fresco instead (they are a little hotter). Definite, must make again.
I did not have the cilantro on hand and did without. I also had yellow onion instead of red. The fresh lime juice makes a huge difference. I will try it again with all the ingredients and some tomatoes from my garden.
Amazing!! I was afraid the jalapenos would be too much so I substituted a poblano pepper. So so good and even better the next day and the day after.
I really enjoyed this. It's even better with beans.
* Percent Daily Values are based on a 2,000 calorie diet.
Chipotle and Roasted Corn Salsa
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
** Calories: 28
** Calories from Fat: 8
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