Homemade Chipotle Salsa

 This is a safe place right? Somewhere where I can admit that I’m a total salsa snob? I really can’t be blamed for this though. Growing up in Tucson basically made me this way. Salsa was everywhere and I sampled just about everything Arizona had to offer. I’ve kept my salsa snobbery duty going since living in California. And I don’t intend to give it up anytime soon.

Which is why you all need this Homemade Chipotle Salsa recipe in your life immediately. 

The BEST Homemade Chipotle Salsa

I’m not a fan of salsa that has no spice. I need it to pack a bit of a punch. Also, fire roasted tomatoes… yes! That really cranks it up a few notches. Cilantro is a must. Garlic and onions, obviously. And chipotle peppers in adobo sauce. It’s the icing on the cake.

Homemade Chipotle Salsa

This Homemade Chipotle Salsa goes on just about everything I made. From grilled fish, chicken, steaks, breakfast burritos and of course nachos!! This recipe makes me particularly happy for many reasons, but one giant one being there’s really no knife work involved. No chopping up tomatoes perfectly… none of that here. Instead it all goes into a blender and then you’re ready to eat! And obsessed. And cry because it’s the best salsa you’ll ever have in your entire life! 

Homemade Salsa

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 8 servings

Homemade Salsa


  • 1 can (14 oz) Fire Roasted Tomatoes
  • 1 cup fresh cherry tomatoes, sliced in half
  • 1/2 cup white onion, chopped
  • 2 cloves garlic, chopped
  • 1/2 jalapeño, chopped
  • 2 chipotle peppers in adobo, plus 1 tsp of the adobo sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 cup cilantro
  • 1 lime, juiced


  1. Combine all ingredients in the food processor or high powered blender and pulse until everything is evenly blended.
  2. Taste and adjust salt and pepper as needed. Add more chipotle peppers if you like it extra spic.
  3. Remove from food processor or blender and refrigerate.

Don't know what to make,
or how to make it?
I've got you covered! Check out all my recipes here
recipe index


  1. Yum! I love fresh salsa! Can’t wait to try this recipe.
    And where did you get that serving dish??? Too cute!

  2. Made this salsa today. Wonderful! Also, just wondering…where did you get the chip and dip bowl in the picture? Love it!

  3. I made this salsa exactly to the recipe, although I doubled the portions because it doesn’t make much salsa, not for two people. Well, not for my son and I who can make salsa an entire meal :)

    I will say this salsa has a very nice texture. My son and I felt there was way too much lime however and not enough spice. I thought it was going to be on the hot side but it was very mild. I would recommend using 1/2 the amount of lime and at least double on the chipotle. I finally ended up adding more cherry tomatoes, cilantro, garlic, pepper, salt, and dumped the entire remaining can of chipotle in, sauce and all.

  4. Gabe: I have made dozens of salsas, still looking for “the one” and I have now found it. I made your salsa last night. You are correct; there is no better salsa. I did broil the jalapeño and onion to unleash their flavors. I added two more chipotles and another tsp sauce.

  5. Those nachos look amazing. I’d like to know where you got those. We just got some chipolte that my husband loves so this will be something we will try.

  6. Very nice recipe, but I think we might need to turn the “snob” factor up a bit. Let’s get away from using anything canned. As you know, snobs don’t even own a can opener. Use fresh tomatoes and peppers and caramelize them and the onions in a cast iron skillet with olive or avocado oil. Or smoke your peppers (over a wood fire) if you really want authentic chipotle. If this doesn’t improve your recipe I’ll sit down and shut up.

  7. Can you elaborate on the chipolte peppers in adobe sauce. Are you using canned or making your own?

Leave a Reply

Your email address will not be published. Required fields are marked *