Chipotle and Tomato Salsa

Got tomatoes? Make your own salsa! This recipe features our Chipotle Infused Olive Oil and Cilantro & Garlic Infused White Balsamic, delivering flavors and aromas you won’t find in store-bought salsa. While Roma or Campari tomatoes are ideal, any fresh variety works. Customize the heat by adjusting the amount of jalapeños to suit your taste.

Serves 6-8

Ingredients: 

2 tablespoons Chipotle Infused Olive Oil 

1 lb Roma or Campari tomatoes, peeled and seeded 

1/2 each jalapeño, seeded and chopped 

1/2 cup yellow onion, peeled and chopped 

1/2 cup green bell pepper, chopped 

3 garlic cloves, peeled and minced
2 tablespoons Cilantro & Garlic Infused White Balsamic 

1 teaspoon Fleur de Sel 

1/2 teaspoon granulated sugar  

Instructions 

Heat Chipotle Infused Olive Oil  in a large pot or saucepan over medium heat. Once hot, add the tomatoes, jalapeño, onion, bell pepper, and garlic. Stir to combine and sauté for 5 minutes or until the vegetables are tender. Add the vinegar, salt, and sugar to the pot, stir to combine, and reduce heat to medium-low. Cook for 15-20 minutes, stirring occasionally or until the salsa has thickened. Remove from the heat and set aside to cool for 15 minutes. Transfer the salsa to a sealable container and refrigerate until ready to use. Alternatively, you can preserve this condiment using your favorite canning method.