Salsa - Classic Salsa, Two Ways

By á-47

Chunky or smooth.
If you're going for smooth, use the canned tomatoes. Prefer chunky? Forget the canned and start with fresh ones.

As soon as you choose how to start, the rest of the ingredients remain the same.

Whip up a batch of each and serve side by side to see which you prefer.

Ingredients

• 1 (28 oz) can peeled plum tomatoes, drained and halved
• - or -
• 2 cups seeded, diced tomatoes
• 2 jalapenos, stemmed and halved
• 2 Tbsp. olive oil, divided
• 1 cup diced red onion
• 1 Tbsp. sliced garlic
• 2 chipotle chiles in adobo, minced
• 2 Tbsp. freshly squeezed lime juice
• 1 1/2 tea. lime zest
• 1/2 cup thinly sliced green onions, white and light green parts only
• 1/2 tea salt
• 1/3 cup minced cilantro

Preparation

Step 1

FOR SMOOTH CLASSIC SALSA: Preheat oven to 400 degrees. In a mixing bowl, combine the canned tomatoes, jalapenos and 1 Tbsp. oil. Spread mixture onto baking sheet in a single layer, and bake until evenly roasted, about 20 minutes. Place in food processor.
In a medium saute pan over medium-high heat, warm the remaining 1 Tbsp oil, add onion and garlic and saute 4-5 minutes, or until tender. Add the chipotles, and saute for about 5 minutes, or until carmalized. Add to food processor along with lime juice, lime zest, green onions an salt. Puree until the texture is very smooth, adding water if necessary.
Pour the mixture into a bowl, cover, and refrigerate for 30 minutes. Stir in the cilantro and serve.

FOR THE CHUNKY CLASSIC SALSA: In a large mixing bowl, combine the fresh diced tomatoes with all the remaining ingredients except cilantro, and mix until combined. Cover, and refrigerate for 30 minutes. Stir in the cilantro and serve.