Salsa Chipotle – “I Put That S#&% On Everything!”




I love chipotle! This sauce is a mainstay in my fridge and ends up in a lot the food that I prepare.

Chipotle peppers look like this in their dried form.

They are typically canned in Adobo Sauce, not to be confused with the Philippine Chicken/Pork Adobowhich is something completely different.

Here are a few definitions:

Chipotle: A dried and smoked Jalapeño. It has a wrinkled dark brown skin and a smoky, sweet, almost chocolaty flavor. Chipotle chiles can be found dried, pickled and canned in Adobo Sauce.

Adobo Sauce: Of Mexican origin, a dark sauce made of ground chiles, herbs and vinegar.

This sauce comes in convenience form made from Herdez. The bottle looks like this:

I love how the Mexican brands spell Chipotle with an extra “L.” Chilpotle instead of Chipotle, it’s like they are encouraging us to chil (single “L”)…

Herdez brand works fine in a pinch. Its ingredient list is straightforward and does not contain preservatives. However, I recommend making your own because you can tweak the flavor to your liking.

I am sharing this recipe because we saw it last week in the 10-Minute Chipotle Chicken Thighs video. And, it is a precursor to the PostWOD, which is coming up next.

Whip this stuff up, buy some wild shrimp, sweet potatoes, cilantro, scallions and sausage, and come along with me as we “Eat Clean In 2013!”

Pounding some bulletproof coffee and heading to the gym to get swoll…

Your Pal,

Paleo Nick

Salsa Chipotle

Ingredient List:

  • 7oz. can of chipotle in adobo
  • 14oz. crushed tomatoes
  • 1 medium onion, large dice
  • Juice of 2 limes
  • 1 handful fresh cilantro, rinsed (approximately half of one large bunch)
  • 10oz. water
  • 1.5 teaspoons Kosher salt (to taste)

Preparation Instructions:

  1. Combine all ingredients in a blender and blend on high until smooth.
  2. Tone down heat by adding more lime juice or tomato product.
  3. Season with Kosher salt to your liking.
  4. Refrigerate for up to two weeks, or freeze for up to six months.

“Keep It Paleo!”

Zone Breakdown:

Carbohydrates: (5)

We know that 2 cups of peppers equals one block, so with 7oz of Chiptotle in Adobo we have about 1 cup so therefore we we will count that as 1/2 block. Additionally we get almost two cups of tomatoes and with one cup equaling one block we therefore have two blocks from tomatoes. We get another two blocks from the onion. We know that 2/3 of a cup equals one block, so one medium onion gives us a little bit over 1 cup so we get two block. And finally we will add 1/2 block with the juice of 2 limes to bring the total carb block count to 5 Carbohydrate blocks.

Balancing Act:

This is a great recipe to add to a protein intensive recipe to bring the carb count up.


Leave a Reply