Stuart’s Basic Chipotle Salsa

For years I have explored with variations of salsas in the kitchen. Our family is salsa and chip crazy, but they prefer I keep to my basic recipe. Early trials with various pepper combination have ultimately led me back to the jalapeno family and sweet peppers. When we get into the habaneros or thai peppers I have found the salsa gets harsh and less enjoyable but found that serranos work. So after years of trials this has become the base recipe for my salsa. Breakout your food processor and you can have some great salsa in minutes.

Recipe

1 bell pepper (red, yellow or orange), coarsely chopped
1 jalapeno pepper, seeded
2 chipotle peppers
1/4 cup sweet onion, chopped
Juice from one lime
2 15 oz cans of diced tomatoes, drained
1/4 teaspoon black pepper
1/2 teaspoon salt
1/4 cup packed cilantro leaves

Directions

Put the first five ingredients into the bowl of your food processor (I think my bowl is 11 cups). Pulse the food processor until well blended and coarsely chopped. Next add the tomatoes, salt and pepper. I have used both fresh and canned. Pulse the mixture three times in one second intervals. Add the cilantro leaves and pulse the processor until you achieve your desired consistency. Add additional salt and pepper to taste. If you like a hint of garlic in your salsa you can add a 1/4 teaspoon of granulated garlic.