For some reason yesterday I had a sudden urge to be back in Austin, Texas, sitting outside on the deck at Trudy’s, sipping a margarita and eating chips and salsa. (Might have had something to do with all the clouds on this so-called summer day.)
At least I could have one part of the equation: salsa, though arguable not as fresh, but still immensely delicious.
The recipe is based on my Chipotle Tomatillo Salsa recipe, but for lack of tomatillos, I just used regular plum tomatoes instead. This recipe is great because you can make it with tinned tomatoes, though it’s a special kind of awesome if you use fresh.
The other bonus is that this salsa is good hot or cold, so you could potentially use it as a sauce for margaritas. I like to have it warm with scrambled eggs.
Chipotles can be hard to find in the UK, but shops are starting to stock them, both dried or in “adobo sauce” (what I used). Feel free to use whatever chilli you can get your hands on, but go easy: add a little bit of chilli at a time to get the right level of spiciness. There’s nothing worse than making salsa, only to ruin it by adding too much chilli.