Chocolate Chipotle Salsa
1 - 2
PersonalPoints™ per serving
Total Time
20 min
Prep
20 min
Serves
12
Difficulty
Easy
Try this salsa as a fajita filling or a topping for tacos, steaks, or fish fillets, as seen in the photograph. It makes a very large batch, perfect for a backyard barbecue or to bring along to a potluck party. If you are feeding a smaller crowd, you can cut the recipe in half. The leftover chipotle peppers will freeze really well. Transfer them to a small airtight container and they will be ready for you the next time you are looking to add a little smoky heat to a sauce or marinade. Cocoa nibs add a nice crunch and extra chocolatey goodness!
Ingredients
Plum tomato(es)
2 pound(s), chopped
Canned yellow corn
15 oz, drained
Uncooked onion(s)
1 large, white variety, finely chopped
Yellow pepper(s)
1 medium, finely chopped
Garlic clove(s)
4 clove(s), large, finely chopped
Jalapeño pepper(s)
1 medium, stemmed, seeded, and chopped
Canned chipotle peppers in adobo sauce
3½ oz, chopped
Unsweetened cocoa powder
2 tbsp(s)
Kosher salt
2 tsp(s)
Fresh lime juice
2 tbsp(s)
Cacao nibs
¼ cup(s)
Cilantro
1 cup(s), coarsely chopped