You don’t need to chop up tomatoes for this tomato salsa, but I do suggest a little hand chopping of other ingredients. Specifically, I like to chop the red onion and the Jalapeño by hand so that I can be guaranteed there are no large chunks left in the salsa and so I can add these hand-chopped ingredients at the end of blending to add a little texture to the salsa.
This recipe calls for chipotle pepper in adobo sauce. A chipotle pepper is simply a dried and smoked Jalapeño pepper and it adds a nice smokiness to this salsa along with some heat. If you can’t find chipotle peppers in adobo (they come in a can in the ethnic section of your grocery store), you could substitute canned green chiles or more Jalapeño peppers. The flavor will be brighter instead of smoky, but just as good. I’d start by adding a tablespoon of either and then adjust the final salsa to taste.
While this salsa recipe does give you ingredient measurements, making a salsa is really up to the individual. If you like your salsa hot, add a little more Jalapeño pepper (for a brighter heat) or Chipotle pepper (for a smokier heat). If you’re looking for a low sodium salsa, cut back on the salt. Make it your own.