Roasted Tomato Chipotle Salsa

by | Jan 9, 2012 | Mexican/Tex-Mex, Sauces & Dips, Sides, Vegetables | 0 comments

Do you make new year’s resolutions?  I’ve been pretty much making the same resolutions every year for a while now: eat healthy/drink water, work out, save money, get organized, be happy.  Simple, unoriginal, and challenging all the same.  I love the idea that everyone gets a fresh start to set new goals and just be better. Which is kind of how I thought to take something as awesome as salsa and give it a fresh new spin.

roasted salsa ingredients

I love salsa – healthy, full of flavour, low in fat, and perfect for a snack with tortilla chips or as a condiment on a salad, fish, tacos, etc.  There are so many great store-bought varieties to choose from but with my new years resolutions on my mind, I decided to try making an even healthier (and tastier) homemade salsa combining super sweet cherry tomatoes and smokey chipotle.  Turns out it’s pretty simple and the flavours are so much brighter, fresher, and tastier than anything you find in a jar.

cherry tomatoes ready to roast

An added benefit to making your own salsa is being able to control the sodium levels (typically super high in jarred varieties) and the level of heat.  I like my salsa with some heat, but not so spicy it makes your face melt.  The smokey flavour of the chipotle adds a great depth of flavour without being overly hot.

chipotle in chopper
chipotle ready

The chipotle I used comes canned in an adobo sauce which is basically some combination of paprika, oregano, salt, garlic, and vinegar.  You can look for it in the Mexican aisle of your grocery store or specialty Hispanic food shops.  This recipe only needs one or two (or three if you like it very hot) chipotle peppers, but you can freeze the leftovers in small containers and save for another time.  Letting the salsa chill for an hour or so helps develop the flavours into such deliciousness that you’ll have a hard time going back to the jarred variety.  Next time I make this recipe, I will make a double batch to have on hand during the week.

PS – If you like my recipes/blog, feel free to ‘like’ my Facebook page or follow me on Twitter. I also love getting suggestions or requests, so don’t be shy about sending them along.  Cheers to the new year 🙂 

roasted salsa done

Roasted Tomato Chipotle Salsa

I love salsa - healthy, full of flavour, low in fat, and perfect for a snack with tortilla chips or as a condiment on a salad, fish, tacos, etc. There are so many great store-bought varieties to choose from but with my new years resolutions on my mind, I decided to try making an even healthier (and tastier) homemade salsa combining super sweet cherry tomatoes and smokey chipotle. Turns out it's pretty simple and the flavours are so much brighter, fresher, and tastier than anything you find in a jar.
Course: Side Dish
Cuisine: Mexican, Tex-Mex
Diet: Gluten Free, Vegan, Vegetarian
Keyword: corn-free, dairy-free, egg-free, gluten-free, nut-free, soy-free, spicy, tacos, tomato, tortilla, vegetables, yeast-free
Servings: 2
Author: ness

INGREDIENTS

  • 1 pint cherry tomatoes (cut in half)
  • 2 inch Spanish onion wedge (about ¼ of the onion peeled)
  • 1-2 large garlic cloves (peeled)
  • Pinch of sea salt
  • 1 - 2 chipotle peppers (canned in adobo sauce + 1 teaspoon of adobo sauce (use 1 pepper for milder version))
  • Grated rind of ½ lemon
  • 1 Tbsp lemon juice
  • 1 Tbsp extra virgin olive oil
  • ¼ tsp brown sugar
  • 2 tablespoons chopped fresh cilantro/coriander leaves
  • Corn tortilla chips for dipping

INSTRUCTIONS

  • Preheat oven to 325 degrees. Add tomatoes, onion, and garlic to a foil-lined roasting pan. Add olive oil and toss to coat evenly. Sprinkle with sea salt and bake for about 20 to 30 minutes, or until onion starts to brown.
  • While tomatoes are roasting, add chipotle peppers, adobo sauce, lemon juice, and brown sugar to a food processor and puree. Set aside.
  • Remove tomatoes, onions, and garlic from oven and let cool. Remove any blackened tomato skins and place tomatoes in a bowl. Remove onion from pan and remove any skin that may have toughened. Using a sharp knife, chop onions and garlic and add to a bowl and mix with tomatoes.
  • Add chipotle puree and fresh cilantro and mix well until combined. Taste and add more salt if needed. Cover and chill at least one hour before serving with corn tortilla chips for dipping. Can be served warm or cold.
 Adapted from Greatest-Ever Mexican Recipes by Jane Milton

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