1/2to 1 teaspoon of adobo sauce from can of chipotle pepper in adobo sauce
1medium jalapeno pepper, stemmed, seeded and chopped (For hotter salsa, don't seed the jalapeno or use two of them. For less heat, use only 1/2 medium jalapeno.)
1teaspooncumin
1teaspoonsalt
1/4teaspoonfreshly ground black pepper
Instructions
Add all ingredients into a blender. Blend all ingredients until smooth and no visible chunks are remaining, about 2 minutes. NOTE: Be careful not to touch your eyes while handling the jalapeno for at least the rest of the day or use latex gloves while chopping. After I chopped the jalapeno without gloves, I thoroughly washed my hands. It still stung a bit when I rubbed my eye a couple hours later.
Transfer salsa to a bowl and scoop up with your favorite chips!
Notes
Makes about 4 cups of salsa. This can be stored in the refrigerator for 3 days.