I don't like it.
I've got some fresh grown jalapenos here, and I've decided I want to make a batch of salsa. Someone recommend me a recipe :lol:
Good advice. We usually do that as well.Another thing we've been doing lately is adding half the tomatoes and all of the onion and garlic to a food processer, blending quickly for maybe 20 seconds, and then pouring it back into the bowl and adding the rest of the tomatoes and other ingredients. This gives a more substantial "body" to the salsa - diced fresh, this will give you a liquid that's basically water, just the juice from the tomatoes. Blended and then with additional tomatoes added in, this will give you a thicker liquid. It's a matter of taste.
They had some dried chile's there, but I didn't look too closely at the label. If they are smoked, I'll probably pick up a bag of them next time.A chipotle is in fact smoked jalapeno. The confusion is that most people encounter these canned, packed in adobo sauce (a tomato-based sauce kinda like barbecue sauce), and not in the dried form. Chipotles are also called chiles morita and chiles meco. My understanding if that the difference between these is geographical.