Chips & salsa is my weakness. I just can’t resist a big bowl of fresh hot tortilla chips and freshly made salsa. I would say chips and salsa is in my top 5 favorite foods of all time. I base the quality of any Mexican restaurant on how good their chips and salsa are. Good salsa to me is smooth with a fair amount of chunks in it. Not completely smooth, and not too chunky, just right in between. I also prefer just a tiny bit of heat to my salsa but not so hot that you have to drink a big gulp of water in between bites.
I am not a fan of store bought salsa, there is just none that compare to the kind you get at a good Mexican restaurant. So I sought out to make my own “restaurant” quality salsa. It took a few tries to get it just how I wanted it but the end result is just as good, if not better than the kind you’ll get at your local Mexican restaurant. The best part is how simple it is, you can throw this salsa together in less than 10 minutes! Even the most novice cook can make this salsa!
Tips & Tricks
- This salsa gets better the longer it sits. You can eat it right away but if you have time, make it the day before you want to serve it to really let the flavors meld.
- If you prefer a spicier salsa you can add an additional chipotle pepper or leave the seeds in the jalapeno.
- The chipotle peppers in adobo sauce come in a small can in the Latin foods isle. You will need to buy the whole can but you will only use 1 pepper out of the can.