Rob’s Smoky Salsa
Ingredients
- 14.5 oz fire roasted tomatoes canned (do not drain)
- 1 cup red onion large dice, about 1/2 an onion
- 1 cup red or yellow bell pepper large dice
- ¼ teaspoon cumin ground
- 1 chipotle chili from a can of chipotle chilis in adobo sauce
- 1 teaspoon adobo sauce from a can of chipotle chilis in adobo sauce
- 7 candied jalapeno pepper rings plus some of the juice (teaspoon or so)
- 2 large cloves of garlic
- 2 tablespoons lime juice from about 1/2 a large lime
- 1 ½ teaspoons sea salt
- 1 teaspoon hickory liquid smoke
- ¾ cup cilantro whole leaves and soft stems
- ½ teaspoon smoked paprika
- 1 ½ teaspoons sugar
Instructions
- In a blender, layer in all the ingredients.
- For chunky salsa, pulse only a few times. For thinner sauce, pulse longer. Pulse until desired consistency is reached. Adjust salt to taste.
- Pour into a storage container. Refrigerate at least an hour before sharing to let the flavors marry.
For Hot Salsa
- Add an additional ½ to 1 chipotle pepper and more adobo sauce. Add more jalapeno pepper rings to taste.
For Mild Salsa
- Reduce amount of chipotle pepper and adobo sauce.
Notes
Use one small or 1/2 large lime – no need to be exact on lime juice.
Also use cilantro to taste. I generally just use a big clump.
Nutrition
Calories: 34kcalCarbohydrates: 7gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 785mgPotassium: 67mgFiber: 1gSugar: 3gVitamin A: 473IUVitamin C: 15mgCalcium: 24mgIron: 1mg
