Chipotle Salsa - Hot Spicy Mexican Salsa - Easy recipe

A chipotle (pron.: /tʃɨˈpoʊtleɪ/ chiPOtlay; Spanish: [tʃiˈpotle]), or chilpotle, which comes from the Nahuatl word chilpoctli meaning "smoked chili pepper" is a smoke-dried jalapeño. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Mexican-American and Tex-Mex. Varieties of jalapeño vary in size and heat. In Mexico, the jalapeño is also known as the cuaresmeño and gordo. Until recently, chipotles were largely found in the markets of central and southern Mexico. As Mexican food became more popular abroad, especially in the upper nations of North America, jalapeño production and processing began to expand into northern Mexico to serve the southwestern United States, and eventually processing occurred in the United States and other places such as China. Its heat is similar to that of the Espelette pepper, jalapeño, Guajillo chili, Hungarian wax pepper, New Mexican varieties of the Anaheim pepper, and Tabasco sauce. Source: Wikipedia [caption id="attachment_155" align="aligncenter" width="800"] Chipotle Salsa – Hot Spicy Mexican Salsa[/caption] This super hot and spicy salsa is a snap to make. Fresh tomatoes, onions and spicy, smoky Chipotle peppers give the Chillihead a rush of flavor and this salsa tastes great. You can adjust the heat to your liking by only adding a 1/4 can of Chipotle peppers or up to a full can for chilliheads. The chipotle pepper is a ripened Jalapeno that has been left on the bush till it turns a dark red. The fully ripe peppers are then smoke dried and placed in a vinegar, garlic and onion sauce that gives an awesome super-hot smoky flavor.

Chipotle Salsa – Hot Spicy Mexican Salsa – Fast Cheap and Easy recipe:

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Give all fresh items a quick chop and place into a food processor. Puree until chunky. Heat a large skillet on stove top med heat. Carefully pour salsa into skiilet. Be very careful when pouring salsa into a hot skillet as the capsaicin will emit a strong blast that will take away your breath, so be warned. Bring slalsa up to a fast boil then lower heat and let simmer vigorously for 15 minutes. Coll enough to eat and serve. the salsa will keep in the fridge for 2 weeks.