Chipotle Love...

My fellow foodies are going huh??? Has Rox gone loco...gone from a food blogger to a fetish one....nah!

The recipe that follows is my "almost famous" chipotle salsa. I have never, ever, ever written it down until now...and until this past Christmas,I had never shared the recipe with anyone. I decided this recipe is just too yummy not to share on my blog...so here it is!

Rox's Chipotle Salsa


5 lbs Roma tomatoes, quartered (quarter the tomatoes over a bowl in order to save any juice)- if you are lucky enough to grow your own or have access to homegrown tomatoes...by all means use them instead
3 tbsp canola oil
4 cloves garlic
1/2 onion, coarsely chopped
1/2 red bell pepper, sliced
1/2 green bell pepper, sliced
2 chipotle peppers in adobo sauce , plus 2 tsp of the sauce the peppers come in** (buy the small can)
4-5 Knorr brand beef-flavored bouillon cubes
Kosher salt

Heat oil in a large stockpot over medium heat. Add the garlic, onion, and bell peppers. Saute until onion starts to lightly brown, about 5-7 minutes.

In a blender or food processor add about 1/3 of your quartered tomatoes,sauteed vegetables, chipotles and 2 tsp sauce from chipotles. Blend until pureed; depending on how juicy your tomatoes are, you may need to add about 1/4 cup water. Continue pureeing tomatoes in batches. After adding each batch to stock pot, stir to combine. Raise heat to medium-high and bring to a gentle boil. Skim off the orange foam that forms and discard. Reduce heat to a simmer.

Add a couple generous pinches of kosher salt ( 2 tsp or so). Crumble 2 beef bouillon cubes into pot and stir thoroughly to combine.


Taste salsa and correct seasoning as neccessary (I usually end up adding another tsp salt and at least 2 more boullion cubes).

Continue to simmer salsa until reduced to a thick puree, about 40-60 minutes, stirring occasionally.

To store salsa: You can let salsa cool and ladle into plastic containers or you can use pint sized mason jars. If you go the jar route, ladle hot salsa into clean jars (I wash jars, lids and rings in dishwaser while salsa is cooking), top with lid and ring. Process jars in boiling water according to directions on box of jars. Once you have processed salsa, store in refrigerater for up to 3 months.

** You can freeze your leftover peppers for future use.