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You are here: Home / Salsas & Sauces / Chipotle Salsa

Chipotle Salsa

Lori Alcalá, This blog generates income via ads and affiliate links which earn us a small commission.

Salsa de Chipotle

Chipotle salsa is one of my favorite, smoky salsas. It goes with everything — from beef and chicken to tacos and eggs. Made with canned chipotle chili peppers in adobo sauce, this chipotle salsa recipe is one of the easiest, tastiest you’ll ever make!

Chipotle Salsa

What to Expect from This Recipe

Our homemade chipotle salsa recipe is made with pan-roasted tomatoes, onion and garlic. It’s blended and cooked to a smoky, slightly spicy perfection. You’ll need some canned chipotle chilis in adobo sauce, which you can find in any Mexican grocery store or online. The adobo makes this salsa a bold companion to many dishes.  

Learn How to Make Chipotle Salsa

Ingredients

  • 4 Roma tomatoes
  • ½ medium white onion
  • 2 cloves garlic (unpeeled)
  • 3 fresh cilantro sprigs
  • 2 canned chipotle peppers in adobo sauce + 2 teaspoons adobo
  • ⅛ teaspoon cumin
  • ¼ teaspoon oregano
  • ½ teaspoon salt
  • 2 tablespoons cooking oil
  • 1 tablespoon chopped cilantro leaves for garnish

Chipotle Salsa Ingredients

Char the Vegetables

Slice the tomatoes in half lengthwise, quarter the onion lengthwise, and place in a preheated pot, along with the unpeeled garlic cloves.

Char Salsa Vegetables

Turn the vegetables occasionally to be sure you get a good char on all sides. When ready, your vegetables should look like this and smell heavenly!

Charred Vegetables in Pot

Carefully empty the pot of vegetables onto a cutting board and remove the skin from the garlic.

Charred Vegetables on Cutting Board

Blend the Ingredients

Add all of your charred vegetables to the blender, along with the rest of the ingredients, except for the cooking oil.

Roasted Vegetables in Blender

Blend until smooth. Looking good! Just a couple more steps to go.

Blended Chipotle Salsa

Cook the Salsa

Cooking the salsa gives you the most flavorful, authentic taste, so don’t skip this step! Preheat a pot over medium-high heat and add the cooking oil.

Pouring Oil into Pot

Slowly and carefully pour the salsa into the hot oil. The salsa may splatter, so don’t get too close to the pot.

Cooking Salsa Chipotle

Give it a stir, and cook on high for two minutes. Then reduce the heat to low and simmer for 20 minutes.

Stirring Salsa Chipotle

The salsa will reduce and thicken. When ready, your salsa should look like this.

Salsa Chipotle on Stove

Serve Your Salsa

Empty your salsa into a serving bowl.

Salsa Chipotle in Serving Bowl

Sprinkle with chopped cilantro.

Chipotle Salsa with Cilantro

And your chipotle salsa is ready to eat! Serve over tacos, beef, chicken, eggs or nachos. This yummy salsa goes with just about everything. Mmmm!

Salsa de Chipotle

Salsa de Chipotle
Print Pin
4.20 from 5 votes

Chipotle Salsa Recipe

Salsa de chipotle is made with charred tomatoes, onion and garlic. It’s blended and cooked to a smoky, slightly spicy perfection.
Course Salsa
Cuisine Mexican
Keyword chipotle salsa
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 59kcal
Author Lori Alcalá

Equipment

  • Blender
  • Kitchen knife
  • Cutting board
  • Cooking Pot
  • Kitchen spoon
  • Serving bowl

Ingredients

  • 4 Roma tomatoes
  • ½ white onion (medium)
  • 2 garlic cloves unpeeled
  • 3 cilantro sprigs
  • 2 chipotle peppers in adobo sauce canned
  • 2 teaspoon adobo sauce from chipotle peppers
  • ⅛ teaspoon cumin
  • ¼ teaspoon oregano
  • ½ teaspoon salt
  • 2 tablespoon cooking oil
  • 1 tablespoon fresh cilantro leaves, finely chopped for garnish

Instructions

Char the Vegetables

  • Slice the tomatoes in half lengthwise, quarter the onion lengthwise, and place in a preheated pot, along with the unpeeled garlic cloves.
  • Turn the vegetables occasionally to be sure you get a good char on all sides.
  • Carefully empty the pot of vegetables onto a cutting board and remove the skin from the garlic.

Blend the Ingredients

  • Add all of your charred vegetables to the blender, along with the rest of the ingredients, except for the cooking oil.
  • Blend until smooth.

Cook the Salsa

  • Cooking the salsa gives you the most flavorful, authentic taste, so don’t skip this step! Preheat a pot over medium-high heat and add the cooking oil.
  • Slowly and carefully pour the salsa into the hot oil. The salsa may splatter, so don’t get too close to the pot.
  • Give it a stir, and cook on high for two minutes. Then reduce the heat to low and simmer for 20 minutes.

Serve Your Salsa

  • Empty your salsa into a serving bowl.
  • Sprinkle with chopped cilantro.
  • Your salsa is ready to savor!

Nutrition

Calories: 59kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 281mg | Potassium: 123mg | Fiber: 1g | Sugar: 2g | Vitamin A: 752IU | Vitamin C: 7mg | Calcium: 11mg | Iron: 0.4mg

Provecho! Let us know in the comments below what dish you will serve it with.

More Chipotle Recipes from the Blog

  • Chipotle Lime Yogurt Salsa
  • Chipotle Fish Taco Sauce
  • Strawberry Chipotle Cream Cheese Dip
  • Chicken Tinga

More Authentic Mexican Salsas

  • Chunky Mango Salsa
  • Pineapple Habanero Salsa
  • Salsa Roja with Queso Cotija
  • Cilantro Lime Dressing

Reader Interactions

Comments

  1. April says

    May 03, 2021 at 4:15 pm

    If you don’t use it all up, how long can you keep this in the fridge?

    Reply
    • Judy says

      May 04, 2021 at 8:57 am

      Anything with tomatoes will keep awhile, but I am thinking it should freeze well in small amounts . I am going to be trying this. I love chipotle

      Reply
      • Lori Alcalá says

        May 04, 2021 at 9:07 am

        Let us know how it goes, Judy!

        Reply
    • Lori Alcalá says

      May 04, 2021 at 9:07 am

      Hi, April. We’ve made this salsa several times and it does keep well. I’d say four or five days, but we use it on everything so it never lasts that long. We’ll make a batch for a meal, and then use the leftover salsa for quesadillas, eggs and even sandwiches.

      Reply
  2. Richard Corbett says

    July 31, 2021 at 1:11 pm

    Can you can this recipe? How long of a shelf life would it have?

    Reply
  3. Loren says

    November 06, 2021 at 2:42 pm

    One variation I like is; after blending, prior to cooking, set aside 1/4 of the mix & do not cook that portion. Once the cooked 3/4 of the mix is cooled re-combine the uncooked 1/4.
    A slightly different taste. Not necessarily better, just a little different.

    Reply
  4. Marta says

    February 11, 2022 at 10:06 am

    5 stars
    The taste is delicious but I think I will cook it for a bit less time next time as it was a bit too thick. I will also make it a bit more spicy :) But it is great!

    Reply
  5. Elaine says

    June 08, 2022 at 6:40 pm

    Love the recipe, but it seems like 20 minutes was too long and I had to reconstitute the salsa with some added juice. I’m thinking that next time I should simmer just 10 minutes.

    Reply
  6. Michaela says

    June 21, 2022 at 7:57 pm

    5 stars
    Just made this go go on my taco salad. Very tasty.

    Reply

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D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
  • Red Pork Pozole
  • Chicken Tinga
  • Agua de Jamaica
  • Tres Leches Cake
  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Red Enchilada Sauce
  • Mole Poblano

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