Garlic Chipotle Salsa

What’s always fresh, perfectly spicy, and goes with just about everything? If you guessed salsa, you’re right! I love the simplicity of salsa recipes and having a jar in your fridge makes for a healthy snack or quick appetizer for last minute get togethers.

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I love the bright colors of all the fresh ingredients that are in this recipe. My favorite salsas are the garlic salsas with a subtle smoky flavor. The fun part of this salsa was getting to utilize my parents’ jalapeño pepper harvest. Their adorable little backyard garden was bursting with fresh herbs and peppers so I got to take a baggie-full home with me!

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Since I really wanted to get that smoky flavor I decided to used fire roasted tomatoes out of a can. These can be found in the grocery store in the canned vegetable aisle. Since they had a lot of residual water in these cans I strained mine, only leaving a little liquid to give the whole mixture a smooth consistency.

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After I strained the liquid from my fire roasted tomatoes I added them to a blender. On top of that I added the chopped onion, chopped bell pepper, sliced jalapeño, and minced garlic. I blended this mixture until it was just slightly chunky. Then I added the lime juice, ground cumin, chipotle chile powder, salt, and pepper. I blended this mixture again until it reached a smooth consistency and all the spices were mixed in well.

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After I blended my salsa I couldn’t help but pour myself a little bit to munch on! It had a perfect level of heat- spicy but not too hot. I loved the garlic and the chipotle chile powder and fire roasted tomatoes really give the salsa a unique flavor!

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I always keep mason jars handy for pickles and dressings and what-not, so I just filled up these two mason jars to store my salsa in the fridge. To my surprise the amount of salsa this batch made fit perfectly into these pint-sized mason jars.

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Ingredients
-2 (14.5 oz.) cans fire roasted diced tomatoes
-1/2 cup bell pepper (chopped)
-1 small-medium red onion (chopped)
-6-8 cloves garlic
-1 jalapeño pepper (sliced)
-juice from 1 large lime
-1/2 tsp chipotle chile powder
-1/2 tsp ground cumin
-1 tsp salt
-1/4 tsp pepper

Directions
Open both cans of roasted diced tomatoes and drain excess liquid in a strainer. Meanwhile chop onion, bell pepper, jalapeño pepper, and remove garlic skin from cloves. In a blender or food processor add strained fire roasted tomatoes, chopped bell pepper, chopped onions, sliced jalapeño, garlic cloves, and lime juice. Blend until all ingredients are mostly puréed. Lastly, add 1/2 tsp chipotle chile powder, 1/2 tsp ground cumin, 1/4 tsp salt, and 1/4 tsp pepper. Blend until seasonings are mixed in well. Enjoy!

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