Makes about 1 cup
Half of one jalapeno chile, stemmed, seeded, and minced, can be substitute for the chipolte
2 tablespoons minced red onion
2 tablespoons minced fresh cilantro
2 teaspoons fresh lime juice
1 clove garlic, minced
1/2 of one chipotle chile in adobo sauce, minced
1/4 teaspoon table salt
1 can (14 1/2 ounces) diced tomatoes, drained
Pulse all of the ingredients except for the tomatoes in a food processor until very finely minced, about 5 pulses. Add the tomatoes and pulse until roughly chopped, about 2 pulses. Transfer the mixture to a fine-mesh strainer and drain for about 1 minute before serving.
To make ahead: The salsa can be refrigerated in a sealed container for up to 2 days. Season with additional fresh lime juice and salt before serving.
- From Cook's Illustrated
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