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!
What to Expect from This Recipe
Salsa de chipotle is made with pan-roasted tomatoes, onion and garlic. It’s blended and cooked to a smoky, slightly spicy perfection. This salsa is made with 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 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
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. When ready, your vegetables should look like this and smell heavenly!
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. Looking good! Just a couple more steps to go.
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.
The salsa will reduce and thicken. When ready, your salsa should look like this.
Serve Your Salsa
Empty your salsa into a serving bowl.
Sprinkle with chopped cilantro.
And your chipotle salsa is ready to eat! Serve over tacos, beef, chicken or eggs. This yummy salsa goes with just about everything. Mmmm!
Chipotle Salsa Recipe
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 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!
Provecho! Let us know in the comments below what dish you will serve it with.
April says
If you don’t use it all up, how long can you keep this in the fridge?
Judy says
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
Lori Alcalá says
Let us know how it goes, Judy!
Lori Alcalá says
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.
Richard Corbett says
Can you can this recipe? How long of a shelf life would it have?
Loren says
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.
Marta says
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!