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Epicurious

Chipotle Ranchera Salsa

3.1

(2)

This recipe originally accompanied epi:recipeLink="101035"Masa Pancakes Topped with Poached Eggs and Chipotle Ranchera Salsa</epi:recipeLink>.

Recipe information

  • Yield

    Makes about 3 1/2 cups

Ingredients

3 tablespoons corn oil
2 1/2 cups thinly sliced onions
4 garlic cloves, minced
1 28-ounce can diced tomatoes in juice
2 tablespoons minced seeded jalapeño chilies
2 teaspoons chopped canned chipotle chilies
1/4 cup chopped fresh cilantro

Preparation

  1. Step 1

    Heat oil in heavy medium saucepan over medium-high heat. Add onions and garlic and sauté until beginning to soften, about 5 minutes. Add tomatoes with juices, jalapeños and chipotles. Bring to boil. Reduce heat to medium-low. Cover and simmer 15 minutes to blend flavors, stirring occasionally.

    Step 2

    Puree 1 cup salsa in blender. Return to same saucepan. Stir in cilantro. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat.)

TagsSalsaCondimentOnionRoot VegetableVegetableGarlicCanned TomatoTomatoJalapeñoChileChipotleCilantroHerbs & SpicesVegetarianNut FreeDairy FreeGluten FreeVeganMake AheadSimmerBlenderBon Appétit
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