This Chipotle Salsa is made with roasted tomatoes, chipotle peppers in adobo, onion, and cilantro. Smoky and delicious, this spicy salsa is great for topping your tacos, huevos rancheros, carne asada, and burritos. It’s also great for eating with tortilla chips!
Homemade Chipotle Salsa Recipe
Every time I make this Chipotle Salsa, I think about Gaby, a girl that used work with me when we lived in Monterrey, NL. She used to complain about this salsa being too mild and needing more peppers to be spicy! The good thing about this salsa is that if you’re like her and want it to be spicier, you only have to add some more peppers.
7 RECIPES USING CANNED CHIPOTLES PEPPERS
I like to make this salsa from scratch by roasting the tomatoes myself. I know that many Mexican-style restaurants use canned roasted tomatoes to make their salsas, but I’ve never made it like that myself. If you make this salsa using canned tomatoes, come back and let me know how it came out!
How to make chipotle salsa with roasted tomatoes:
INGREDIENTS:
MAKES 1½ CUPS
- 3 Plum tomatoes
- 1 garlic clove
- 2 chipotle peppers in adobo
- 1/3 cup white onion, chopped
- ½ cup cilantro, chopped
- Salt to taste
NOTES:
- This Chipotle Salsa lasts about 4 days in the fridge. If you want to make it ahead of time, just stir in the onion and cilantro until you plan to serve it.
- Other uses for this salsa include topping grilled or baked chicken, fish, and shrimp tacos.
- If you are doing the Keto diet, rinse the chipotle peppers, since their adobo sauce has some sugar added to it.
INSTRUCTIONS:
- Place the tomatoes and garlic clove on a hot skillet and roast. Remove the garlic clove promptly, since it roasts quickly. Make sure to rotate the tomatoes in order to have an even roasting. They will take about 8 minutes to be well roasted.
- Remove the roasted tomatoes and chop them into pieces. Chop up the garlic clove, as well.
- Place the chipotle peppers, tomatoes, and garlic in your food processor or blender. Process until they acquire a chunky texture.
- Serve in a bowl, then stir in the onion and cilantro. Season with salt, and enjoy!
Chipotle salsa with roasted tomatoes
Ingredients
- 3 Plum tomatoes
- 1 garlic clove
- 2 chipotle peppers in adobo
- 1/3 cup white onion chopped
- ½ cup cilantro chopped
- Salt to taste
Instructions
- Place the tomatoes and garlic clove on a hot skillet and roast. Remove the garlic clove promptly, since it roasts quickly. Make sure to rotate the tomatoes in order to have an even roasting. They will take about 8 minutes to be well roasted.
- Remove the roasted tomatoes and chop them into pieces. Chop up the garlic clove, as well.
- Place the chipotle peppers, tomatoes, and garlic in your food processor or blender. Process until they acquire a chunky texture.
- Serve in a bowl, then stir in the onion and cilantro. Season with salt, and enjoy!
Notes
- This Chipotle Salsa lasts about 4 days in the fridge. If you want to make it ahead of time, just stir in the onion and cilantro until you plan to serve it.
- Other uses for this salsa include topping grilled or baked chicken, fish, and shrimp tacos.
- If you are doing the Keto diet, rinse the chipotle peppers, since their adobo sauce has some sugar added to it.
If you like Chipotles in Adobo, maybe you’ll also like the recipe for Creamy Chipotle Chicken Breasts, as well as the Meatballs in Chipotle Sauce recipe.
Mild Chunky Salsa, Provecho!
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