Blended Red Salsa

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Ingredients
  

  • 1 Tbsp avocado or grape seed oil or any neutral oil with a high smoke point
  • 1/2 white onion diced
  • 3 cloves garlic minced
  • 1 cup diced carrots or sub orange or yellow bell pepper!
  • 1 pinch each salt + pepper plus more to taste
  • 1 14.5- ounce can diced tomatoes no salt added
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1 small chipotle pepper in adobo sauce add 1/2 tsp adobo sauce for more heat!*
  • 1/3 cup vegetable broth or water
  • 1-2 Tbsp sweetener of choice optional // coconut sugar or maple syrup
  • 1 small lime juiced

Instructions
 

  • Heat a large skillet (cast iron is preferable) over medium heat and prep onion, garlic and carrot.
  • Once hot, add oil, onion, garlic, and carrot and season with a healthy pinch each salt and pepper.
  • Stir to coat and cover – cook for 4 minutes, stirring occasionally.
  • Remove cover and add diced tomatoes, cumin, chili powder and a healthy pinch more salt and pepper. Stir, reduce heat to low, and simmer for 2-3 minutes, stirring occasionally.
  • Transfer mixture to a food processor or high speed blender and add chipotle pepper, vegetable stock, sweetener, and lime juice. Blend until creamy and smooth. Taste and adjust seasonings as needed.
  • Serve warm, at room temperature, or – as I prefer it – refrigerated. Keeps in the fridge for at least 7-10 days.

Notes

Chipotle peppers in adobo sauce can be found in the Mexican sections of most grocery stores, and virtually all Mexican grocery stores. Look for a short can with a picture of dark red peppers!