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Place everything in the blender or food processor (everything but the lime). Cut the lime in half and squeeze juice on top of the other ingredients. 2. Put the lid on and puree the mixture. 3. Serve with chips. Refrigerate in an airtight container for up to two weeks. * I freeze chipotle peppers in a little freezer bag after I open a can. Its worked great.
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Smoky chipotle salsa — tacos, eggs, braising, dipping
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Whole dried chipotles — toast and rehydrate for smoky depth
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Smoky chipotle salsa — tacos, eggs, braising, dipping
Instantly mince garlic without a knife — self-cleaning basket
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Whole dried chipotles — toast and rehydrate for smoky depth