Homemade Chipotle Salsa

Rating:

Total Time:

5 minutes

Difficulty:

Easy

You guys know how I feel about condiments. I NEED ALL OF THEM. Salsa. Sauces. Guacamole. The works! And today this homemade chipotle salsa is what we all need!

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. 

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.

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

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Description:

By:
Gaby Dalkin
Rating:
Servings:
8
Prep Time:
5 minutes
Cook Time:
Total Time:
5 minutes
Course:
Cuisine:

Ingredients

  • 1 can 14 oz Fire Roasted Tomatoes
  • 1/2 cup yellow onion chopped
  • 2 cloves garlic chopped
  • 1/2 jalapeño chopped
  • 2 chipotle peppers in adobo plus 1 teaspoon of the adobo sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1/2 cup cilantro
  • 1 lime juiced

Instructions

  • Combine all ingredients in the food processor or high powered blender and pulse until everything is evenly blended.
  • Taste and adjust salt and pepper as needed. Add more chipotle peppers if you like it extra spice.
  • Remove from food processor or blender and refrigerate.
Homemade Salsa: Chef Vision

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88 comments

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  4. Joe

    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.

    • Jeanette Santori

      I’ve made the canned version of this recipe as well as a totally fresh one, with blackened tomatoes from the broiler, roasted garlic, etc. The totally fresh one is perhaps better, but sometimes, even us snobs just want some f#$%ing salsa ASAP, and this is a recipe that manages to use canned tomatoes to do just that.

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  6. Chickie Blake

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

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    […] and then it’s wrapped up in an Old El Paso tortilla and you’re done. Serve it with some salsa of your choosing, perhaps some guacamole, and sprinkle on a little cheese if you’re feeling […]

  8. plasterer bristol

    This is a great recipe, tatstes great, love making my own salsa.

    Simon

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  12. william

    I love salsa! Especially, when the spice levels are right, it provides a very refreshing snack or compliment to our Friday nite taco or fajita dinners. I followed your recipe closely, with a few exceptions: one chipotle pepper in adobe sauce, lemon, 2 1/2 tablespoons of “Chipotle Texas” brand chipotle salsa spices (boiled in 1/4 cup of water), and red onions. Results? Turned out great! Happy New Year and Keep Cooking!

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  16. Larry O

    Loved the recipe… First time ever making salsa. This is exactly the kind of salsa I love. Turned out perfect!

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  18. Bake Up, Little Suzy

    I really enjoyed the balance of this salsa. With both fresh *and* fire-roasted tomatoes, fresh *and* smoked jalapenos, plus an enormous handful of cilantro, this is my new favorite salsa.

  19. Vicki B

    Hi, Gaby
    Where can I find chipotle peppers in adobo sauce? I have never seen that before.
    Thanks
    Vicki

    • Gaby

      it should be in the Hispanic section of most grocery stores! Whole Foods, Safeway, Ralphs and Albertsons are the ones near me that all stock it! Usually by the canned green chiles

  20. Kathleen

    I’m a total salsa snob too!! Born & bred in D-Town San Jose. Yo Quero La Pica! For sure. My parents are from Ireland LOL! Been sampling salsa since the 70’s. Your recipes are awesome, I’ve made a bunch; keep that Cali cuisine coming girl!

  21. Katie

    Made this to serve with carnitas tacos tonight. It is delish! Well done, Gaby!!

  22. kim

    Is this the recipe you use for your carnitas tacos? Same as your WS salsa? Made this last night and it’s delicuois!
    -k

  23. Marc Nichols

    Brainwave! I made something super similar before looking this up… I even used fire roasted tomatoes! It could easily take two chipotles as you did, my main difference was that I only used one (and I used cilantro paste). Do you think the cilantro gets in the way of the chipotle and lime flavors? I normally love cilantro but I’m second guessing the recipe. I like the bold flavor of chipotle and wonder if I should ditch the cilantro next time.

  24. Kyle Ann Markwell

    I have a printed version of this recipe that has a pint of cherry tomatoes listed in the ingredients, but this one doesn’t have the fresh tomatoes. This one also has a yellow onion listed instead of a white onion. I’m curious about what prompted the recipe change?

  25. MA

    I made this salsa for my work 5 de Mayo homemade salsa contest and I won 1st place. I have been participating each year and this is the first time I win. I wanted to give you credit but I’m keeping the $50 .

  26. Tammy Drew

    Was wondering if this recipe is safe for canning? Has to be a certain acidity level apparently.

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