This salsa has been on the menu since 2002. If you want to match the restaurant version, the chefs at Willy’s recommend Embasa brand chipotle peppers. This salsa will keep up to five days when stored in the refrigerator.
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Heat oven to 450 degrees
Core tomatoes and cut in half lengthwise. Arrange cut side up on a rimmed baking sheet. Roast for 20 minutes or until tomatoes have completely softened and skins have charred. If desired, at this point, turn tomatoes over and broil until skins have blackened. Remove from oven and allow to cool.
In the jar of a blender, puree tomato juice and chipotle peppers. Add roasted tomatoes and canned tomatoes and process just enough to break up tomatoes to the texture you prefer. Move the tomato mixture to a large bowl and add hot sauce, vinegar, salt and smoked paprika. Taste for seasoning. May be made ahead of time and refrigerated. Makes 2 cups.
Ingredients
Directions
Heat oven to 450 degrees
Core tomatoes and cut in half lengthwise. Arrange cut side up on a rimmed baking sheet. Roast for 20 minutes or until tomatoes have completely softened and skins have charred. If desired, at this point, turn tomatoes over and broil until skins have blackened. Remove from oven and allow to cool.
In the jar of a blender, puree tomato juice and chipotle peppers. Add roasted tomatoes and canned tomatoes and process just enough to break up tomatoes to the texture you prefer. Move the tomato mixture to a large bowl and add hot sauce, vinegar, salt and smoked paprika. Taste for seasoning. May be made ahead of time and refrigerated. Makes 2 cups.