The Best Chipotle Summer Salsa

I’m constantly on the lookout for snacks that don’t involve me eating a whole cake. Seriously. Finding snacks that are actually good for you, AND easy to make is even harder. Then I found this recipe. I’ve never been a huge salsa fan, but this stuff is just phenomenal, and takes a minute or two to make. It’s great for a party, or sitting with some Netflix and wine… not that I would know.

Ingredients:

• 1 large can whole tomatoes (you can use fresh, but you’ll want to take the skins off)
• 1 large onion
• 2 cloves garlic
• 1+ canned chipotle pepper (depending on your degree of spice wimpiness)
• 1 tsp lime juice
• 1 bunch fresh cilantro
• 1/2 tsp of salt and pepper

Step 1: Chop

Cut the onion and garlic into large chunks, and put them in your handy dandy mini food processor (have I mentioned that I use this thing for everything?!).

Step 2: Everyone in the pool

Put everything else in the food processor. I add 1-2 chipotle peppers, because I’m the biggest spice wimp that has ever walked the earth. I really am. You can add as many as your spicy heart desires. Pulse the food processor a few times, until you get the desired consistency. It doesn’t take long to get it to the right consistency, so don’t run it for too long, or it will turn into a sauce and lose all its chunkiness.

Step 3: Serve

It’s delicious to eat right away, or you can let it sit in the fridge for a day or two for the flavours to combine and mellow. It will get spicier over time, but lose some of the cilantro freshness. However, since there are no artificial preservatives, it won’t last as long as commercial salsa, so don’t keep it in the fridge forever.