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Easy 2-Step Smoky Chipotle Salsa
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This quick and flavorful smoky chipotle salsa comes together in just minutes—simply blend everything and you’re done. Fire-roasted tomatoes and chipotle peppers in adobo bring deep, smoky heat, while fresh cilantro and lemon brighten each bite. Perfect for dipping, drizzling, or topping your favorite Mexican-inspired meals, this versatile salsa is a staple you’ll want to keep in your fridge.
If you love bold, easy sauces, be sure to try my breakfast taco bar and vegetarian breakfast burrito for more delicious pairing ideas.
Why You’ll Love This Recipe
- Bold, smoky flavor — Chipotle peppers in adobo add instant complexity with almost no effort.
- Ready in 10 minutes — Just blend and serve—no cooking required.
- Extremely versatile — Works as a dip, topping, drizzle, or base for countless dishes.
Key Ingredients in This Recipe
- Fire roasted tomatoes – Canned fire roasted tomatoes are versatile. They are picked when ripe then fire roasted and peeled before they are canned and packed in tomato juice or puree. They have a rich tomato flavor with a slightly smokey flavor perfect for tomato salsas. If needed you can substitute diced canned tomatoes in a pinch.
- Chipotles in adobo – Canned chipotle peppers in adobo sauce are the main flavor profile in this sauce. Smoked and dried jalapeño peppers are rehydrated in a tomato, vinegar and garlic puree. The chile pepper adds the spice and smoky flavor in this recipe.
- Yellow Onion – I use yellow onion in this recipe for its mellow flavor. These onions with a brownish yellow papery skin are a great all-purpose onion and don’t overpower the chipotle salsa.
- Roma tomatoes – These tomatoes have a thicker skin and lower water content than many other tomato varieties, making it perfect for this sauce since, as they cook, they won’t water the sauce down and there’s no need to peel them first. Roma tomatoes are available year-round though tomatoes are at their peak in the summer months.
- Cilantro – Fresh cilantro is used to brighten up the salsa and round out the ingredients.
- Lemon – While fresh lime juice also works, I use lemon juice to add some citrus flavor and acidity to this salsa.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
Let the salsa chill for at least 30 minutes before serving—the flavors meld and deepen, making it even smokier and more balanced.
Swaps & Substitutions
- Fire-roasted tomatoes: Substitute regular diced canned tomatoes if needed; the salsa will be slightly less smoky.
- Cilantro: Replace with parsley if you’re cilantro-averse.
- Lemon juice: Lime juice works perfectly and gives a slightly brighter acidity.
- Heat level: Add an extra chipotle pepper for more spice or remove the jalapeño seeds to tone it down.
- Yellow onion: White onion or red onion can be used—white will be sharper, red a bit sweeter.
How to Make Smoky Chipotle Salsa (Step-by-Step)
Add all ingredients to a blender or food processor. Pulse until all ingredients are combined. Taste and adjust the seasoning if needed.
Serve with your favorite chips, or use it as a flavorful addition to burritos and quesadillas.
How to Serve Smoky Chipotle Salsa
- Serve with tortilla chips for an easy snack or appetizer.
- Spoon over tacos, quesadillas, or nachos for a smoky, spicy kick.
- Add to burrito bowls or taco salads as your main sauce.
- Use as a dip for fresh vegetables like bell peppers, cucumbers, and carrots.
- Drizzle over scrambled eggs, breakfast tacos, or chilaquiles.
How to Smoky Chipotle Salsa
- Refrigerate: Store in an airtight container for up to 1 week.
- Stir before serving: Ingredients may separate slightly in the fridge.
- Freezing: You can freeze it for up to 2 months, though the texture becomes slightly thinner when thawed.
- Make ahead: Flavors improve after a few hours, so it’s ideal for prepping in advance.
FAQ – Frequently Asked Questions
It’s medium-spicy thanks to the chipotle peppers and jalapeño. Add more peppers for heat, or reduce them for a milder version.
Yes! Use a food processor or finely hand-chop everything for a chunkier, rustic texture.
You can, but roasting them first will give you the same smoky depth as fire-roasted tomatoes.
Lemon adds a softer acidity that complements the smokiness well—but lime works great too if that’s what you have.
Absolutely. This salsa scales easily and keeps well, making it perfect for parties or meal prep.
Other Recipes to Try
If you enjoy this homemade chipotle salsa recipe, I recommend pairing it with some of these:
- Breakfast Taco Bar
- Sweet Potato and Black Bean Tacos
- Vegetarian Breakfast Burrito
- The Best Salsa Macha Recipe
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Smoky Chipotle Salsa
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Ingredients:
- ½ medium yellow onion, peeled
- 1 jalapeño, seeds and membrane removed
- 1 (14.5-ounce) can diced fire roasted tomatoes
- ½ cup (packed) cilantro
- 2 chipotle peppers in adobo sauce, plus 1 teaspoon adobo sauce
- Juice from 1 lemon
- 3 Roma tomatoes, quartered
- Kosher salt, as needed
Instructions:
- Add all ingredients to a blender and pulse until all ingredients are combined.
- Season to taste with salt. Store for up to a week refrigerated in an airtight container.
Notes:
Nutrition:
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So easy to make thank you 🙂
So glad you enjoyed it!!