Chipotle Tomato Salsa

First, a word of caution about chipotle peppers. They’re smoky and flavorful, but can also run a bit hot, especially when packed in adobo sauce. Adobo is a paste made from ground chiles, herbs and vinegar and a little goes a long way. Start with a little and add as much more as you can handle. During the off-season when store-bought tomatoes lose all flavor, you can substitute a 14 1/2 ounce can of diced tomatoes.

Chipotle Tomato Salsa

Servings: 2 Cups


  • 1 tablespoon olive oil
  • 1/2 cup onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon brown sugar
  • 3 cups fresh tomatoes peeled and diced
  • 2 canned chipotle chiles minced (with 1 tablespoon adobo sauce)
  • 1/2 teaspoon dried oregano flakes
  • 2 tablespoons balsamic or red wine vinegar
  • salt to taste


  • In a medium saucepan, heat oil over medium heat. Add onions, garlic and brown sugar and sauté for 3 – 4 minutes or until onions soften. Add remaining ingredients except salt and simmer for 10 minutes. Season with salt.

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