Chipotle Salsa for Tacos Arabes
Chipotle salsa made with canned chipotles in adobo, Mexican oregano, apple cider vinegar, garlic cloves, sea salt and a small portion of water.
- 1/3 cup water
- 1/2 cup apple cider vinegar
- 1 can chipotle peppers in adobo a 7 ounce can minimum
- 3 garlic cloves roasted
- 1 tablespoon Mexican oregano whole
- 1 teaspoon sea salt
Add all ingredients in the blender starting first with the liquids and finalizing with the dry spices.
Blend on high until all ingredients become together and become a velvety sauce.
Pour into a mason jar close and refrigerate. If enjoying the sauce that same day just pour into a bowl and place on the table.
This sauce will last fresh inside the fridge when properly stored on a mason jar or a sealed container.
The original chipotle salsa recipe requires dried chipotle peppers of two kinds but those are being replaced with canned chipotle peppers in adobo instead.