- 1 (14.5 ounce) can whole peeled tomatoes
- 1 fresh jalapeno pepper, seeded
- 1 chipotle chile in adobo sauce, seeded
- 1 (1 inch) piece dried ancho chile pepper
- 1 clove garlic
- 2 1/2 tablespoons chopped onion
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon lemon juice, or to taste
- 3/4 teaspoon salt
- 1/4 teaspoon white sugar, or to taste
- 1/4 teaspoon ground cumin
- Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.
03/30/2017
recipepes.com
Ancho-Chipotle Salsa, recipe
PT15M
PT1H
5
455 calories