Ingredients
Scale
- 1 large red onion
- 1 head of garlic
- 2 jalapenos
- 1 pint fire-roasted tomatoes (with juices) … or 1 lb. fresh garden tomatoes
- 1 teaspoon salt
- 1 – 4 teaspoons chipotle powder
- 1/4 cup fresh cilantro leaves
- 1/4 cup walnuts, toasted
Instructions
- Fire up the grill until it’s hot and set the whole onion, the head of garlic, the jalapenos and whole tomatoes (fi using fresh tomatoes) on the grill. Grill the veggies, turning to ensure all sides get cooked until the garlic and onion are soft, the skin of the jalapenos are charred, and the tomatoes are slightly charred. (The tomatoes will be done the fastest).
- Let the veggies cool in a bowl, making sure to catch the juices of the tomato as they cool. Put the onion, garlic, and jalapenos in a mini food processor and pulse to chop. Add the tomatoes and salt and pulse a little more. If you want a chunkier salsa, take most of this mixture out and put it in a bowl, leaving about 1/3 – 1/2 cup in the processor.
- Now add the chipotle powder, the cilantro and the walnuts to the food processor and blend until smooth. Stir this mixture into the rest of the salsa. Enjoy with chips, over eggs, steak, burgers, tacos, quesadillas, … you name it! Refrigerate whatever’s left in an airtight container in the fridge.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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