Simply Delicious Salsa, Two Ways!

You just can’t find a better snack or addition to a Mexican meal than salty tortilla chips and spicy delicious salsa.  I mean…. who doesn’t love chips and salsa!  They’re great for a party…or just sitting in front of the TV snacking!  This recipe is super easy and can be whipped up quickly.  And better yet it’s a great make ahead dish because it just gets better as it sits in the fridge.

I have friends that like salsa with chunky tomatoes, onions and jalapeños….and those that will only eat a smooth silky salsa.  What’s great about this recipe is you can make it chunky, smooth, or both ways…..out of the same batch.

For Chunky Salsa

Drain most the juice from the tomatoes in a colander over a bowl to reserve the juice….or use this handy dandy can strainer if you have one.

Coarsely chop the onion and the jalapeno, removing the seeds and ribs (unless you like a super spicy salsa…then leave them in) and place them in the bowl of a manual food processor along with some cilantro leaves. Process them to a small dice and pour into a medium sized mixing bow.   I just love this gadget.  It makes quick work out of chopping any veggies!!  Or you can chop them all the old-fashioned way with a knife on a cutting board.

Add one can of the tomatoes, the chipotles, and salt to the manual food processor and chop to the desired consistency, depending on how chunky you like your salsa.  Add to the mixing bowl and process the second can of tomatoes.  If you don’t have a manual food processor…no worries, just buy the petite diced tomatoes.

Combine all of the tomatoes and the veggies together and stir, adding back in some of the reserved tomato juice if you would like a saucier salsa.  Taste to see if you think it needs more salt or heat from the chipotles.

For Smooth Salsa

Drain most the juice from the tomatoes.  Add the tomatoes to the bowl of an electric food processor and pulse until tomatoes are fairly smooth.  Add the chopped onion, jalapeno, chipotles, cilantro and salt and pulse until you reach the desired consistency.  Taste and add more salt or heat from the chipotles, if needed.

If you want to serve salsa both ways, just prepare the chunky salsa and add half of it to the food processor and pulse it until it’s nice and smooth!

Notes:

This salsa tastes much better after it has had time to chill in the fridge for several hours and allow all of the flavors to marry.

Cilantro is a very distinct flavor and many people don’t like it.  Feel free to leave it out all together or add a lot…your preference!

Very rarely do I use a whole can of chipotle peppers…they are very spicy.  But are great when you want to add a little smokey heat to something.  When opening a new can I will chop them up first, use what I need, and then store the rest in a small ziploc bag in the freezer.  The next time I need some I’ll just chop off a little piece, let it thaw and use it in my recipe.   Sambal Oelek Chili Paste is a great substitute for chipotles….I use them interchangeably for this dish.  You might use a little less of the Sambal….it packs a little more heat than the chipotles.