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!

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

4.8 from 6 votes
Prep Time 5 mins
Total Time 5 mins
Course Appetizer, Snack
Cuisine Mexican, Tex Mex, Southwestern
Servings 8 servings

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.

103 Comments

  1. 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.

  2. 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!

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

  4. 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

  5. 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!

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

  7. 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.

  8. 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?

  9. 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 .

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

  11. 5 stars
    Best salsa EVER!!!! Definitely my new favorite. I will be making this time and time again:)

  12. I am also a salsa snob, and since Chevy’s went out of business here in Phoenix, there’s no one that makes that chipotle salsa, that’s so dark and rich and….awesome! BUT! Gaby’s recipe for this chipotle salsa is excellent. Made in a few minutes, easy easy. One time i used too many cherry tomatoes and it wasn’t good, so be careful not to just dump some in. Measure.
    Thanks!
    Carol B

  13. Gaby!!!!! This salsa is, as you would say…”EVERYTHING!” (Promptly proceeds to make it every day for the rest of her life). xx

  14. In your book, eat what you want, you say one 28-oz can of fire roasted tomatoes, with all the rest the same measurements as this recipe. Please tell me which it is – 14 oz or 28? Thanks.

  15. 5 stars
    Did this recipe used to have about 1 cup of halved grape tomatoes? I want to recreate what I made before…I loved it!

    1. Thank you for responding so quickly. I made it today with the added 1 cup of halved grape tomatoes. Also drained the fire roasted tomatoes just a bit. It’s as delicious as I remember it being.

  16. 5 stars
    This is pure awesomeness! My daughter made it first and everyone sharing our Mexican dinner was totally wowed! We used a second batch for a layered Mexican dip that was gobbled up in 20 minutes. I just made it myself and since I already ate half of it – just to make sure it was perfect – I suppose I’ll just have to make some to share as well. There are lots of salsa recipes floating around, but this hits just the right balance of all the classic salsa ingredients. Thank you, Gaby!

  17. 10/10. Was v skeptical when I saw how easy this was and how it used canned tomatoes. But then looked at who made the recipe, and obviously put faith in it. This was great. Highly recommend doubling if you pour salsa over everything like I do. In a pinch, I used one can of fire roasted rotel in place of 1 fire roasted tomato because that’s I had and it worked well. This will 100% be snarfed ALL DOUBLE BATCH OF IT tonight at Cinco de Mayo. Thank you!

  18. 5 stars
    Excellent!! I doubled the chipotle peppers and sauce simply because I didn’t want to waste them. It’s a little spicy, which I love!

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