Jun 6, 2017

Smoky Chipotle Salsa

Prep Time: 10 mins
Cook Time: 0 mins
This recipe is medium-level spicy and I love it because the chipotle peppers and fire-roasted tomatoes add smoky notes.

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To make this salsa, you throw all the ingredients into a blender – it doesn’t get much easier than that! This recipe is medium-level spicy and I love it because the chipotle peppers and fire-roasted tomatoes add smoky notes. This salsa can be served on its own with a pile of tortilla chips or on top of tacos, quesadillas or nachos.

Smoky Chipotle Salsa

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.
  • 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. It adds the spice in this recipe.
  • Yellow Onion – I use yellow onion in this recipe for its mellow flavor when cooked. These onions with a brownish yellow papery skin are a great all-purpose cooking onion.  
  • 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. 

How to Make Smoky Chipotle Salsa

  1. Blend the ingredients. Add all ingredients to a blender and pulse until all ingredients are combined.
  2. Serve or store. Store for up to a week refrigerated in an airtight container.

Other Recipes to Try

If you enjoy this recipe, I recommend pairing it with some of these:

Smoky Chipotle Salsa

Print Pin
Prep Time 10 mins
Cook Time 0 mins
Serves 2 cups

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.

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