Blended Red Salsa

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Ingredients Method Notes

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

Method
 

  1. Heat a large skillet (cast iron is preferable) over medium heat and prep onion, garlic and carrot.
  2. Once hot, add oil, onion, garlic, and carrot and season with a healthy pinch each salt and pepper.
  3. Stir to coat and cover – cook for 4 minutes, stirring occasionally.
  4. 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.
  5. 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.
  6. 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!