This chipotle salsa is a blend of fire roasted tomatoes, onion, chipotle peppers, cilantro and lime juice, all mixed together to make a smoky and spicy salsa. A quick and easy appetizer option that takes just minutes to prepare and always gets rave reviews!
Salsa comes in all different forms and flavors, but this chipotle salsa has to be one of my all time favorites. It has just a handful of ingredients and is so quick to make with the help of a blender. I use this salsa as a dip with chips, or as a topping for grilled chicken, steak or fish.
How do you make chipotle salsa?
Start by placing canned fire roasted tomatoes, red onion, garlic, chipotle peppers, adobo sauce, lime juice and salt in a blender. Blend until you reach your desired consistency. Serve immediately, or cover and refrigerate for later use.
Tips for the perfect salsa
- Fire roasted tomatoes are sold with the other types of canned tomatoes, and they really add a lot of flavor to this salsa. There’s no need to drain the tomatoes before you add them to the blender.
- No blender on hand? Use a food processor instead!
- Chipotle peppers come in a small can in the international foods aisle near the Mexican offerings. They are packed in adobo sauce. This recipe calls for two peppers, along with some of the sauce from the can.
- If you prefer a mild salsa, you can use one chipotle instead of two, or use a knife to scrape the seeds out of the peppers before they go into the blender.
- Chipotle salsa will stay fresh in the refrigerator for up to 3 days. I don’t recommend freezing this salsa as it will become watery when thawed.
- I prefer to use red onion because it has a milder flavor than white or yellow onions. That being said, it’s fine to use any variety you have on hand.
Is chipotle salsa healthy?
This salsa is a great choice for a healthy diet. It is low in calories and carbohydrates, and contains nutritious ingredients. Tomatoes are full of lycopene, vitamin C and potassium. You can also use this salsa to flavor other low calorie dishes by spooning it over chicken, using it as a dip for fresh vegetables, or topping a piece of white fish.
This recipe is fabulous as-is, but you can add other ingredients to make the flavors your own.
- Chilies: Feel free to add a 4 ounce can of roasted green chilies, or roast your own anaheim or poblano chilies. You can also add fresh minced jalapenos.
- Vegetables: Add 6 roasted tomatillos for a different flavor. You can also stir some corn kernels into the finished dish for added texture.
- Beans: Stir in 1 cup of black beans after the salsa is blended for a boost of protein and flavor.
- Avocado: Diced avocado is one of my favorite ways to dress up salsa!
Put out a big bowl of chipotle salsa with tortilla chips at your next gathering, it’s sure to be a total hit.
More recipes for salsa lovers
Chipotle Salsa Video
- 14 ounce can fire roasted tomatoes do not drain
- 1/2 cup red onion diced
- 1 teaspoon garlic chopped
- 1/2 cup cilantro leaves
- 1 teaspoon kosher salt
- 2 chipotle peppers canned
- 2 teaspoons adobo sauce from the chipotle pepper can
- 1 1/2 tablespoons lime juice
- Place all of the ingredients in a blender or food processor.
- Blend or pulse until the desired consistency is reached.
- Serve immediately or cover and refrigerate for up to 3 days.