re: Let's hear your best salsa recipes

My own connection:

Mince/dice* a medium large one of these and get it started browning/caramelize
medium heat (not going for a long slow caramel)

after about half done throw in about 1/3 of these (big can)



again minced/diced* to about the same size as onion
continue till you have to open a window and crank up a fan. I'm guessing it's about equal amounts of onion to pepper.
Hint: it's the caramelize that set's this apart - both pepper an onion

when all is browned - add a couple cloves of smashed chopped garlic and cook long enough to translucent - then add half a can of crushed tomato (I never buy small can) and cook uncovered

next up stir in two generous tablespoons of
La Costena Chipotle In Adobo

Again stir and scrape and simmer a little while longer - maybe twice

finish up by adding in some of the reserved canned pepper juice - you be the judge - I like mine to stand up on a chip thick

and when done cooking stir in

as much chopped cilantro as you like (mucho is bueno)


Must be good - I routinely get asked to make this - keep the reserved juice because you'll have to add more the next day or so - as it re-hydrates and dries


*mince/dice - smaller than lets say shoepeg corn