Quick and Easy Homemade Chipotle Salsa

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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!

Quick and Easy Homemade Chipotle Salsa from www.whatsgabycooking.com (@whatsgabycookin)

This is a safe place right? Somewhere where I can admit that I’m a bit of a 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 eating habits since living in California the last 15+ years. 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. 

I want salsa that packs some serious flavor. Nothing too mellow. A little spice. Plenty of depth of flavor. 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 salsa puts pretty much every store bought salsa to shame! Make it immediately.

Homemade Salsa Ingredients:

  • Canned Fire Roasted Tomatoes – the fire roasted part of this is important as it add extra flavor!
  • Yellow Onion – to be honest, yellow or red works. But you need the onion or a bit of a shallot
  • Garlic – if I ever make a savory recipe without garlic, send help.
  • Jalapeño – you can dial this back, omit it entirely, or add even more depending on your spice preference. But I’ve found that 1/2 of a jalapeño pepper is perfect for our family.
  • Chipotles in Adobo – you can buy these in any market – and sometimes you’ll find them in a squeeze bottle pre-chopped! Either works
  • Salt and Pepper – goes without saying
  • Fresh cilantro – you’re welcome to omit this if you HATE cilantro! I’ve also found that some people swap with parsley and love it! Totally up to your personal perference.
  • Fresh lime juice – this always just wakes everything up and brightens the whole recipe

How to Make Homemade Chipotle Salsa:

  • The beauty to this recipe is that all ingredients go in the food processor or high powered blender and pureed until everything is evenly blended and smooth.
  • Taste and adjust salt and pepper as needed. Add more chipotle peppers if you like it extra spice.
  • And then just remove from food processor or blender and refrigerate in an air tight container.
Quick and Easy Homemade Chipotle Salsa from www.whatsgabycooking.com (@whatsgabycookin)

Variations + Substitutions:

  • Canned Fire Roasted Tomatoes – you could swap this for regular canned tomatoes or homemade roasted tomatoes if you prefer!
  • Jalapeño – if you’re into spice, feel free to swap this out with your favorite pepper – Serrano or Habanero if you’re really going for it
  • Chipotles in Adobo – these are tough to substitute – but if you can’t find, I’ve sauteed a poblano pepper before and used that instead

What to serve with Homemade Chipotle Salsa

This Homemade Chipotle Salsa goes on just about everything I made.

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 Chipotle Salsa from www.whatsgabycooking.com (@whatsgabycookin)

Homemade Salsa

4.9 from 11 votes
This Homemade Chipotle Salsa packs a punch. It comes together in a blender in less than 5 minutes and goes on just about everything, grilled fish, chicken, steak, breakfast burritos, and of course nachos!
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, Snack
Cuisine Mexican, Tex Mex, Southwestern
Servings 8 servings


  • 1 can Fire Roasted Tomatoes 14 oz
  • 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


  • 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.


Blender salsa is the best because there’s no knife work necessary!

Nutrition Information

Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 371mg | Potassium: 35mg | Fiber: 1g | Sugar: 2g | Vitamin A: 288IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 0.5mg


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

  2. 4 stars
    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.

    1. 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.

  7. 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!

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

  9. 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.

    1. 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

  10. 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!

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

  12. 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.

  13. 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?

  14. 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 .

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

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