Go Back
+ servings

Rob's Smoky Salsa

Course: Appetizer, Sauce
Cuisine: Mexican
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Calories: 34kcal
Print Recipe

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: 34kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 785mg | Potassium: 67mg | Fiber: 1g | Sugar: 3g | Vitamin A: 473IU | Vitamin C: 15mg | Calcium: 24mg | Iron: 1mg