Chunky Tomato Salsa With A Kick!

Everyone has their own take on salsa.  Some like it hot, others like it mild, some like it chunky others like my friend Cindy whir it up in a blender so it’s smooth and on the thin side.  And the varieties - Mango, peach, pineapple, jalapeño, corn, fresh tomatoes chunky tomatoes, pureed tomatoes – it seems like you can salsa-fy anything.  Personally, I like a traditional chunky tomato-based salsa with my favorite sweet hot combination incorporated into the flavors.  After making this a few times, I whittled down the chipotle puree from a burn your lips and stick your mouth under the faucet amount to one tablespoon.  But it’s all a matter of taste and if you don’t need your taste buds or want to feel your lips for a week by all means, ramp the puree up to three tablespoons...ouchy!

Ingredients

Serves a crowd

3 14.5oz cans of fire roasted tomatoes

2 4oz cans fire roasted green chiles

1 tablespoon chipotle puree

2 teaspoons cumin

1 teaspoon garlic powder

2 tablespoon sugar

1 teaspoon balsamic vinegar

½ cup fresh cilantro, chopped

Combine all the above ingredients, except the cilantro, in a medium sauce pan and simmer, uncovered, 1 ½ hours until thick.  Stir in the cilantro.  Cool and keep refrigerated until ready to use.  Will keep in the fridge for 1 week.

Comments

[Amy B.]

Haha I totally agree with you that we can pretty much salsa-fy everything now. :P I like mine tomato-based as well, thin and on the hotter side. The hotness in my opinion is where the real kick is! Otherwise it's rather boring. Thanks for sharing, I should give this a try, but will be making mine a bit thiner and smoother. I wanna share this to my friends too in Foodista . If you don't mind adding the foodista widget for cilantro at the end of this post? The widget shall direct Foodista readers to this recipe when in search for cilantro recipes

Thanks Sally, keep on posting! :-)