Grilled Chipotle Walnut Salsa

A smoky salsa made on the grill!

While you’re grilling up your meat, pop some tomatoes, garlic, onion and peppers on the fire as well and make yourself a spicy smoky good salsa, perfect for dipping or for spooning over your eggs in the morning. This beautiful deep red smoky grilled salsa is marvelous in breakfast burritos, over tacos or quesadillas, spooned onto nachos or steak or burgers. It’s the perfect accompaniment whenever you want a little smoky spicy goodness.

If you haven’t tried adding nuts to your salsa yet, you’ve GOT to try it! There is a scientific reason why just a few nuts add so much magic to a salsa:

• Nuts are high in (the good kind) of fat. Our taste buds are wired to feel more satisfied when they encounter fat. Nuts have the beneficial fats that help lower cholesterol and blood pressure.
• Nuts are also high in protein, so the part of your body that wants more protein to feed your muscles responds to that.
• Nuts when blended make a creamy sensation … adding a tish of something that tastes sort of like a rich cream sauce. If you’ve ever mixed salsa and cream cheese together, it’s a similar effect, but without the dairy.

It’s hard to say which is my favorite salsa … I’ve made so many that I love, but if you’re shooting for smoky hot flavor with an irresistible creamy undertone, you need to try this one. It’s fantabulous.

Grilled Chipotle Walnut Salsa

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

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Ingredients

Scale 1x2x3x

• 1 large red onion
• 1 head of garlic
• 2 jalapenos
• 1 pint fire-roasted tomatoes (with juices) … or 1 lb. fresh garden tomatoes
• 1 teaspoon salt
• 1 – 4 teaspoons chipotle powder
• 1/4 cup fresh cilantro leaves
• 1/4 cup walnuts, toasted

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Instructions

1. Fire up the grill until it’s hot and set the whole onion, the head of garlic, the jalapenos and whole tomatoes (fi using fresh tomatoes) on the grill. Grill the veggies, turning to ensure all sides get cooked until the garlic and onion are soft, the skin of the jalapenos are charred, and the tomatoes are slightly charred. (The tomatoes will be done the fastest).
2. Let the veggies cool in a bowl, making sure to catch the juices of the tomato as they cool. Put the onion, garlic, and jalapenos in a mini food processor and pulse to chop. Add the tomatoes and salt and pulse a little more. If you want a chunkier salsa, take most of this mixture out and put it in a bowl, leaving about 1/3 – 1/2 cup in the processor.
3. Now add the chipotle powder, the cilantro and the walnuts to the food processor and blend until smooth. Stir this mixture into the rest of the salsa. Enjoy with chips, over eggs, steak, burgers, tacos, quesadillas, … you name it! Refrigerate whatever’s left in an airtight container in the fridge.

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Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

This recipe was shared at What’s for Dinner Sunday, Hearth & Soul Bloghop and Clever Chicks Bloghop.