Chipotle Salsa

Okay, this may be an odd recipe for many.  I have to cook salsa for me to consider it salsa, if I don’t cook it, in my mind its pico de gallo.  Trust me this recipe is great and spicy for all those that love their salsa spicy.



1 C Rotel

7oz. Can Diced Green Chilies, drained

3 Chipotle Peppers

3 Cloves Garlic, minced

4 Roma Tomatoes, diced (can remove skin if need be)

1 Jalapeno, seeds removed, diced

1/2 C Orange or Yellow Bell Pepper, diced small ( I used a mix of the two colors)

1/2 C Green Bell Pepper, diced small

1/4 C White Onion, minced

1/4 C Red Onion

1/4 C Fresh Cilantro, diced

2 T Lime Juice (I love key lime the best)

1/2 T Sugar

1 tsp. Paprika

1 tsp. Chili Powder

1 tsp. Cumin

Salt and Pepper to taste


-Combine all ingredients in medium pot, over medium low heat.  Bring to boil, remove from heat.

-Can use immersion blender or food processor to make more thin and less chunky.

-Place in airtight container in fridge for at least 2 hours, but best over night for best taste.  Good about 1 week if it lasts that long.  Enjoy!

I love to add corn kernels and even guacamole to the finished product, but can add sour cream before serving to help with spiciness.


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