Chipotle Salsa Recipes ToTry


  • 1 28-ounce can whole tomatoes, drained
  • 1 small onion roughly chopped
  • 1 clove garlic roughly chopped
  • 1/2 cup cilantro mostly leaves, discard thick stems, but thin stems are ok
  • 1-2 chipotle peppers from can
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Place all ingredients into food processor or blender and blend until desired consistency. Taste salsa and, if necessary, adjust seasonings or ingredients. Serve as a condiment or as a dip with tortilla chips.
My Idea – Use fresh tomatoes. Put them, garlic and quartered onion in oven to roast until charred on the edges.

1 pound roma tomatoes, halved
1 teaspoon Kosher salt, plus more to taste
1 medium jalapeño pepper
2 medium cloves garlic
1/2 medium white onion, peeled and quartered
1/3 cup finely chopped fresh cilantro
2 teaspoons freshly squeezed lime juice (about 1/2 a lime)
Sugar, to taste

1. Preheat broiler. Place tomatoes, cut side up, on a rimmed baking sheet and sprinkle evenly with 1 teaspoon salt. Add jalapeño, garlic, and onion to baking sheet. Place baking sheet in broiler and cook until tomatoes, jalapeños, garlic, and onion have slightly blackened, about 20 minutes, flipping jalapeño and garlic half way through. Remove from broiler and let sit until cool enough to handle, about 10 minutes.

2. Stem and seed jalapeño and peel garlic. Transfer tomatoes, jalapeño, garlic, and onion to the work bowl of a food processor fitted with a steel blade. Pulse until mixture is finely chopped.

3. Transfer to a medium bowl. Stir in cilantro and lime juice. Season with salt and sugar to taste. Let rest in the refrigerator for at least 30 minutes before serving. Store in an airtight container up to a week.


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