Just another perk of living in the city of Philadelphia (or, I assume, any city) – Sometimes you come across something like this:
A mid-day salsa tasting and technique class in the middle of the garden? Don’t mind if I do.
I’ll admit, I’ve attempted to make salsa before. It involved a food processor and resulted in a big watery mess, which I tried to remedy with some hot sauce… Hot sauce in salsa?
I know, I recognize how ridiculous this is in hindsight. Luckily, I let the pros show me how to do it right before this attempt.
The Chipotle employee showed me that the best way to chop an onion is by not cutting it all the way apart at the end, that way it stays together when you cut the other direction.
She dumped a perfect pile of chopped onion into the bowl before moving onto the next ingredient.
She sliced the jalapenos into itsy bitsy bits, not bothering to remove the seeds. I’ve never heard of such a practice, but who am I to argue with greatness?
I forgot to snap shots of the chopping of the tomatoes, distracted by this little jewel.
A miniature order of chips and salsa distracted me just long enough to miss the (vine-ripened) tomato chopping BUT don’t worry, I developed laser-like focus when it came time to watch the cilantro be chopped finely as I’ve ever seen cilantro chopped.
Apparently, Chipotle’s done a great job of trying to focus on as much locally sourced and organic ingredients as possible. About 80% of the cilantro they use is organic, so you know it’s good.
Let’s mix it up! Squirt some lime in there and….
Since they couldn’t serve me the good stuff they’d just showed me how to make, I had to take matters into my own hands. Luckily, the Rittenhouse Farmer’s Market was the next day and, since the Chipotle folks gave me my own little recipe card, I went to work.
I got everything but the cilantro from the market, and got to chopping.
I love how Chipotle uses red onions (my favorite of the onion family) for color and taste, and all that chopping, though tedious, resulted in a MUCH more successful salsa.
I halved the recipe here, but here’s the version they gave out:
- 6 vine-ripened tomatoes
- 1/2 a red onion
- 2 jalapenos
- 1/3 cup of chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1/2 teaspoon of sugar (which I did not use in my version)
- Kosher salt and pepper to taste
Dice the tomatoes, onion, and jalapenos (and go super fine with those jalapenos). Combine all the ingredients and season to taste!
Serve with your favorite chips or do as I did and top your favorite taco salad with this chopped salsa.
Or, if you’re tired and lazy, go to your nearest Chipotle and get the pros to serve you some…
Ever make your own salsa? What’s your recipe??
If not, where do you get your favorite salsa?
8 thoughts on “DIY Chipotle’s Salsa”
I have made my own salsa on several occasions, but I rarely follow a recipe and just add things to taste. I am a salsa lover, so I love trying new combos, especially ones that highlight cilantro like Chipotle.
The peach salsa from Trader Joe’s is pretty delicious and I love the chipotle pepper one from Carrburritos.
I love the hot chipotle salsa from TJs, and normally don’t like fruit in my salsa. but that sounds worth a try, now that I live down the street from a Trader Joe’s!
I’ve never made my own salsa but now I plan to! Thanks for sharing the recipe!
Hey, thank the Chipotle team.
I’ve never made my own salsa, but I want to one day! For now, I buy salsa fresca from the grocery store’s deli section.
Ah, they probably make it a little better than I do… but I’m tweaking!
I’m just not patient enough! I leave it to the pros 🙂
If chipotle were a little closer, I might… But this is pretty easy.