Tomato-Chipotle Salsa

Name: Tomato-Chipotle Salsa
Yield: makes about 2 cups
Ingredients: 2 tablespoons lard or neutral oil, like corn or grapeseed; 1 medium white onion, chopped; Salt and black pepper to taste; 2 dried chipotle chiles, or to taste; 2 cups cored and chopped tomatoes, preferably fresh; Chopped fresh cilantro leaves for garnish

December 14, 2011

Reminiscent of canned chipotles in adobo, but obviously fresher and with an emphasis on the tomatoes and the smokiness the chipotles bring, rather than their heat. (You can, of course, make it hotter by adding more chipotles.) It’s good stirred into soups but is used primarily as a salsa for bland dishes, whose blandness will be turned around immediately.

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