Wednesday, March 23, 2011

Always spells Chipotle wrong. At least I don't say it Chi-po-tle.

A few years ago, my best friend Kristina introduced me to the best salsa on the planet, a chipotle pepper based salsa called Sweet and Sassy. Turns out Kristina's company US Biological, who is in the business of suppling antibodies, biochemicals, and biological reagents to laboratories across the world, ships out free salsa with every order. A little creepy, but seriously, this salsa is amazing.

Though I'll never be able to recreate Sweet and Sassy, I decided to take a shot at making chipotle salsa. I got the recipe from Perfect Mexican, a Mexican Cookbook Kristina gave me for my birthday a few years ago. It came out delicious, sweet and sassy in its own right and perfectly paired with salty tortilla chips.


Chipotle Salsa (from Perfect Mexican)
Makes 2 cups
  • 1 pound of ripe juicy plum tomatoes, diced
  • 3-5 garlic cloves, finely chopped
  • 1/2 bunch fresh cilantro, coarsely chopped
  • 1 small onion, chopped
  • 1-2 teaspoons of adobo marinade from canned chipotle chilies
  • 1/2-1 teaspoon of sugar
  • lime juice, to taste
  • salt
  • pinch of ground cinnamon
  • pinch of ground allspice
  • pinch of ground cumin
Directions

Place tomatoes, garlic, and cilantro in a medium sized mixing bowl, mix together. Add onions, adobo marinade, and sugar. Squeeze in lime juice to taste. Season to taste with salt, then add the cinnamon, all spice, and cumin. Mix together and serve.

2 comments:

  1. This just made me lol. I love your love for our salsa.... and now I can say that every blog I read is talking about the USBio salsa :)

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  2. I love US Bio Salsa, even if I feel a little funny eating it. I wish I had the real recipe, or could buy it in the store, or a life time supply. Seriously, it's the best!

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