By Tracey Ceurvels, contributing writer
Cinco de Mayo is just around the corner. Revelers will sip sangria and margaritas and dip chips into their favorite salsa. Salsa is an all-around party favorite. While salsa is one of those foods that can be made a thousand ways, this version includes my personal salsa-must-have: chipotle peppers.
Chipotles (which are actually smoked, dried jalapenos) are the highlight of this not-too-spicy salsa. They aren’t as hot as straight-up jalapenos (which can be overbearing), but they do add an earthy, smoky, tangy dimension—the perfect complement to that glass of fruity sangria or salty margarita.
Chipotle Salsa
Ingredients:
2 pounds tomatoes (about 6 medium-sized), diced
¼ cup minced red onion
¼ cup minced white onion
1 tablespoon fresh lime juice
1 tablespoon olive oil
4 cloves garlic, minced
1 seeded and minced chipotle from canned chipotles in adobo (or more, if you like spicier salsa)
1 teaspoon of adobo sauce
½ teaspoon sugar
Salt and pepper, to taste
Make the salsa:
Char the tomatoes on a grill, under a broiler, or in a cast iron pan. Spoon them into a bowl and mix in the remaining ingredients. Season with salt and pepper. Serve with your favorite tortilla chips.
