Sunday, October 4, 2009

Roasted Chipotle and Red Pepper Salsa

First of all, I apologize for sending off posts recently that weren't finished. Years ago I was taught DOS commands in computer programming and "control P" is "print" but in the blogger world it is "post!"

This salsa is best served warm. It is a small batch recipe and not one you can and process for later use. It is shown above in my every-day pottery so typical of the Oaxaca region of Mexico that I last visited in 2005. For convenience, use one can of tomatoes which are already skinned and cooked. You can also use your home-canned tomatoes if you were organized enough to make some this year!

It doesn't last long because it is great with scrambled eggs, beans, rice, nachos, layered dips etc.

It is made with home-made roasted red peppers that I posted earlier in September.

I keep a bag of dried chipotle peppers in my cupboard. They are smokey flavoured, sun-dried jalapeno peppers. To rehydrate simply cover with boiling water and leave to soak for a half hour or so. Then dice and add to recipes. You can also use the canned chipotle peppers in adobo sauce but they aren't always available in northern grocery stores. I use Chilly Chiles out of Ottawa to mail order chiles and many spices. They come in the mail within a week and because spices are light it doesn't cost that much to ship by post. I bought the chipotle, brown pod (#C044) but you could use powder or other forms. You can also mail order chiles from The Spice Trader. Both of these sites have interesting gifts for your gourmet friends.

Make approximately 4 cups or 1 liter. Eight 1/2 cup (125 ml) servings.

28 fl oz (798 ml) canned diced tomatoes
1 small jalapeno pepper
1-2 chipotle peppers, dried
½ cup (125 ml) roasted red pepper (see previous recipe)
½ cup (125 ml) red onion, peeled and cut into chunks
2 cloves garlic
½ tsp (2.5 ml) cumin, ground
½ tsp (2.5 ml) black pepper
1 Tbsp (15 ml) cilantro (chopped)
1 Tbsp (15 ml) lime juice, fresh squeezed


1. Soak the dried chipotle in boiling water and leave 30 minutes to rehydrate. Drain and discard liquid (or save for another use).

The photo below shows the dried chipotle pepper on top and a rehydrated one below.

2. Place drained canned tomatoes, tomato paste, chipotle, roasted red bell peppers, red onions and cilantro into food processor and pulse for a few seconds. Don't leave the processor running if you want a chunkier salsa.
3. Add the remaining ingredients. Process all ingredients a few more seconds - do not puree.
4. Serve warm. Cover and refrigerate leftovers.

Note: this is good with jalapeno or any kind of hot chile if you don’t have chipotle peppers.


Tomatoes can help prevent damage from the sun and ward off wrinkles. Lycopene is a powerful antioxidant that highest concentration in cooked red tomatoes. It helps increase resistance to the sun's damaging rays and may also aid in the prevention of certain cancers.

This salsa is low in calories and sodium and contains no fat. NUTRITION FACTS (per half cup or 125 ml serving): 35 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 6 g carbohydrate, 2 g fibre, 1 g protein. %Daily Values are 15% vitamin A, 35% vitamin C, 2% calcium and 6% iron.

© Nancy Guppy, RD, MHSc
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