This chipotle salsa recipe is medium-hot. Use more chiles if you prefer hot, fewer for mild. If dried chipotles aren't available, use canned chipotle chiles, stemmed and seeded. You can make salsa up to 1 day ahead; cover and chill. Use for the shrimp and the pork tinga.
Absolutely cut back the lime juice. But add a couple of splashes red wine vinegar for a deeper flavor.
Too much lime the first time. Start with one lime maybe two. First batch four stars due to the lime. Second batch great.
Let's just say that I've made this twice in the last three days. I used different types of dried chipolte chilies and liked both, though it did make a difference in the taste. I did not rehydrate the chiles as the recipe didn't say to (some recipes tell you to do this). The only thing I did differently was cut back on the lime juice a little bit. Great recipe even though it is a bit labor intensive. We have served it with chiles relleno, pork tacos and as a salsa with chips. Really nice, smokey flavor - just what you want from chipotles.
Great flavor! A little spicy, even though I used fewer peppers than recommended. Will definitely make again.
