I’ve been making this for a few years now. Chipotle pepper gives it an added smoky kick. The recipe makes a big batch, but the salsa doesn’t last a day in our house.
—PAMELA PAULA SPRING HILL, FL
PREP: 30 MIN. + CHILLING • MAKES: 4 CUPS
2 pounds tomatoes (about 6 medium)
1 jalapeno pepper
1/2 cup fresh cilantro leaves
2 green onions, cut into 2-inch pieces
4 garlic cloves, peeled
1 chipotle pepper in adobo sauce
1 can (4 ounces) chopped green chilies
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
Tortilla chips
1. Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes.
2. Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside.
3. Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended.
4. Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.
NOTE Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.