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Willy’s Mexicana Grill Chipotle Salsa

Yields32 Servings

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.

https://www.ajc.com/things-to-do/food-and-recipes/recipe-make-willys-mexicana-grills-chipotle-salsa/Y35M7QIDUJFSJFBV2SX4ZXAP5M/

 6 Small Roma Tomatoes
 0.50 cup Tomato Juice
 3 tbsp Chipotle Pepperspacked in adobo sauce
 1.50 cups Canned Diced Tomatoesdrained
 1.50 tsp Chile de Arbol Hot Sauce
 0.75 tsp Apple Cider Vinegar
 0.75 tsp Salt
 ¼ tsp Smoked Paprika
1

Heat oven to 450 degrees

2

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.

3

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.

Nutrition Facts

Serving Size 1 Tablespoon

Servings 0

Amount Per Serving
Calories 8
% Daily Value *
Total Fat 0g
Cholesterol 0mg
Total Carbohydrate 2g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.