Chocolate-chipotle salsa
1
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 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
2 pound(s), chopped
Canned yellow corn
15 oz, drained
Onion
1 large, white variety, finely chopped
Yellow bell pepper
1 medium, finely chopped
Garlic clove
4 clove(s), finely chopped
Jalapeño pepper
1 medium, stemmed, seeded, and chopped
Canned chipotle peppers in adobo sauce
3½ oz, chipotles chopped
Unsweetened cocoa powder
2 Tbsp
Kosher salt
2 tsp
Fresh lime juice
2 Tbsp
Unsweetened cacao nibs
¼ cup(s)
Cilantro
1 cup(s), coarsely chopped
Instructions
1
In large bowl, gently mix tomatoes, corn, onion, bell pepper, garlic, and jalapeño. In food processor, purée chipotles, adobo sauce, cocoa powder, and salt. Add lime juice and continue to blend until smooth. Mix chipotle purée into vegetables, then fold in cocoa nibs and cilantro. Cover and refrigerate until cold, about 2 hours. The salsa tastes especially good fresh, but it can be made ahead and refrigerated for up to 3 days.
2
Serving size: 1/2 cup
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