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Chilly Chiles Chipotle Salsa

May 06, 2017

Chilly Chiles Chipotle Salsa

  • 1 tsp. olive oil
  • 1 clove garlic, minced
  • 2 tbsp. onions, minced
  • 1/2 cup low salt chicken broth (may substitute water or vegetable broth for a vegetarian version)
  • 3 Roma tomatoes chopped, or use 3 - 4 canned tomatoes, chopped, if fresh unavailable
  • 2 tbsp. tomato sauce
  • 2 small Chipotle Moritas, stems and seeds removed, chopped or substitute 1-1/2 tsp. Chipotle flakes.
  • Salt and pepper
  • Directions:

    1. In a large, shallow skillet, sauté garlic and onion in olive oil.
    2. Add rest of ingredients and simmer 10 - 12 minutes or until thickened and most of the liquid has evaporated.
    3. Season with salt and pepper if desired. Makes 3/4 cup.

    The secret to this sauce is to simmer it until it is reduced to a lovely thick consistency. Serve slightly warm with good quality tortilla chips!

    If you double this recipe, don't double the chipotles unless you really want it to be HOT!

    This salsa can be frozen and reheated as a pizza sauce, quick pasta sauce, or as a sauce to be served with grilled chicken.

     




    Heat Chart