This chipotle salsa recipe from Chef Patricio Sandoval of Mercadito has a great lineup of ingredients: ripe plum tomatoes, tomatillos for a tangy kick, the usual suspects of onions and garlic and dried chipotle peppers for earthy flavor and heat. Once you realize how easy it is to bring a dried chile back to life, you'll be blending up batches of this stuff to put on everything.
Speaking of which, all of Mercadito's salsas are pureed to smooth, silky perfection. Mercadito’s in-house “tortilla lady” cranks out over 3,000 fresh tortillas per day, but feel free to use a slightly easier recipe for tortilla chips rather than making the tortillas yourself.
- 1 medium tomatillo, chopped
- 1 plum tomato
- 1/2 small onion, chopped
- 1 garlic clove
- 4 dried chipotles
- 1/4 teaspoon lemon juice
- salt to taste
- Soak dried chipotles in hot water and let sit until chiles are tender, about 30 minutes.
- In a blender, combine all ingredients until smooth.
- Season with salt to taste and serve.
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