Chipotle Salsa recipe with step by step photos. Smoky, authentic, delicious, and fresh homemade chipotle salsa, the kind you would find in Mexico. It’s so good and takes just 20 minutes to make.
Mexican food is my most favorite cuisine, even more than Indian food. It’s just something about all those fresh flavors that makes me wanna eat it nonstop and wash it down with a margarita.
On my recent pre-COVID trip to Los Cabos with Mr. Honey, I happened to shamelessly ask our waiter how they make their delicious salsa. Our waiter was kind enough to share a general recipe with me and mentioned the key is to roast or grill the veggies. Ahhhhhh… but, of course! I quickly wrote down everything he said in my iPhone Notepad, and I’m finally attempting this recipe months later. I miss Mexican food in Mexico, it’s so good and authentic.
For my version, I added chipotle peppers and adobo sauce for that extra kick and smoky flavor. It’s AMAZING! And Mr. Honey loved it too, although he did complain about the spice level, but I already knew that he would.
How to make Homemade Chipotle Salsa from scratch?
There are two ways of making salsa.
The Easy Way – grab the main ingredients, throw them in a food processor, and pulse away. You’ll be left with salsa that tastes good with no wow-factor.
The Authentic Way – grill the veggies over a cast-iron skillet for ten minutes, once browned, pulse away. The end result will be delicious, smoky, authentic, and fresh-tasting homemade salsa, the kind of salsa you would find in Mexico.
This recipe takes less than 20 minutes to make, and it’s seriously so good!
What kind of tomatoes shall I use for Homemade Salsa?
Generally speaking, I always aim to buy organic ingredients, especially tomatoes. For this recipe, I used Organic Roma Tomatoes, however plum tomatoes, Campari tomatoes, or beefsteak tomatoes would work too provided they are red and ripe.
How Spicy is this Chipotle Salsa?
Honestly, the Chipotle Salsa is spicy, it has more than just a kick, but it’s bearable. I love spicy food, but I don’t deliver recipes that are overly spicy where you can’t taste anything. I love using spices in a controlled manner if that makes sense.
There are three types of spices in this recipe… jalapeno peppers, serrano peppers, and chipotle peppers. I suggest grilling the jalapeno and serrano peppers as mentioned, however when you’re pulsing, just grill 1 jalapeno pepper and 1 serrano chili at a time. Add the additional serrano pepper if need be – I didn’t add the second serrano pepper. Feel free to control the spice, but don’t skip the jalapeno and chipotle peppers.
Chipotle Salsa is:
Authentic
Flavorful
Delicious
Smoky
Spicy
Homemade
Vegan
Gluten-Free
How to make Chipotle Salsa recipe step by step?
Prep
1. Slice 4 Roma tomatoes in half, 1 jalapeno pepper, 2 serrano peppers, and 1 white onion. You only need 1/2 of a medium white onion – I just roasted the entire onion for leftovers. You’ll also need 4 cloves of garlic with the skin.
Cook
1. Heat up a large castiron skillet on medium heat, once hot, add avocado oil. Make sure it coats the entire pan. Now add the tomatoes, jalapeno, serrano, onion, and garlic cloves with the skin. Cook the veggies for 5 minutes on one side.
2. Flip the veggies. Notice how the veggies get charred. Cook on the other side for 5 minutes. Flip on the other side if you want the veggies more charred. Once done, turn off the stove. This is what you should have. Leave the veggies on the castiron skillet and let it cool for 5 minutes.
3. In the meantime, remove the skin from the garlic cloves.
Blend Salsa
1. In a food processor, add the tomatoes, jalapeno, 1 serrano pepper (not 2, only 1 for now), 1/2 a medium onion, and garlic.
2. Add cilantro, salt, and fresh lime juice.
3. Pulse the salsa until it’s runny.
4. Now to make the Chipotle Salsa – add 1 tbsp adobo sauce.
5. 1/2 a chipotle pepper – as shown.
6. Pulse again until runny. Taste. If you want the salsa spicier, add the remianing serrano pepper. Your salsa is ready.
Serve Chipotle Salsa cold with Chips and a Margarita!
Chipotle Salsa
Ingredients
Grill the Veggies
- 1 tbsp avocado oil
- 4 organic roma tomatoes sliced in half
- 1/2 medium white onion sliced in half
- 1 jalepeno pepper sliced in half
- 2 serrano peppers, pulse 1, add more if need be sliced in half
- 4 cloves garlic with skin
Blend the Salsa
- all grilled vegetables
- 1 cup fresh cilantro
- 1 tbsp lime juice
- 3/4 tsp salt
- 1 tbsp adobo sauce
- 1/2 chipotle pepper
Instructions
Prep
- Slice 4 Roma tomatoes in half, 1 jalapeno pepper, 2 serrano peppers, and 1 white onion. You only need 1/2 of a medium white onion - I just roasted the entire onion for leftovers. You'll also need 4 cloves of garlic with the skin.
Cook
- Heat up a large castiron on medium heat, once hot, add avocado oil. Make sure it coats the entire pan. Now add the tomatoes, jalapeno, serrano, onion, and garlic cloves with the skin. Cook the veggies for 5 minutes on one side.
- Flip the veggies. Notice how the veggies get charred. Cook on the other side for 5 minutes. Flip on the other side if you want the veggies more charred. Once done, turn off the stove. This is what you should have. Leave the veggies on the castiron skillet and let it cool for 5 minutes.
- In the meantime, remove the skin from the garlic cloves.
Blend Salsa
- In a food processor, add the tomatoes, jalapeno, 1 serrano pepper (not 2, just 1 for now), 1/2 a medium onion, and garlic.
- Add cilantro, salt, and fresh lime juice.
- Pulse the salsa until it's runny.
- Now to make the Chipotle Salsa - add 1 tbsp adobo sauce.
- 1/2 a chipotle pepper - as shown.
- Pulse again until runny. Taste the salsa. If you want the salsa more spicy, add the remaining serrano pepper and pulse some more. Your salsa is ready.
Equipment
This was such a quick and easy recipe to make! Grilling the veggies made a huge difference and the taste came out absolutely DELISH!! Thanks so much for this recipe! Will definitely become a staple
Ah I use to use diced tomatoes cans for salsa. But Nisha’s way was amazing- thanks for always showing a better/cleaner option! I was able to control sodium this way. I would give this a 10/10!
Tastes better than any restaurant salsa I’ve tried! Never going back to jarred ones either. Super simple, healthy and perfectly spiced. Definitely a hit in my household
I know. It’s crazy it only takes 20 minutes to make. I loved this salsa too! There are certain store-bought brands that do taste authentic, but they only last a week. I like those too. 🙂
This the one of the best salsas I’ve ever had!! Quick and easy to make, all your friends and family will love it!
Thanks so much for sharing Sara. Really appreciate it! xoox
OMG this was so good! Honestly the best salsa I have ever made and tasted!
Delicious! So easy and fast to make. Will definitely be making this again!
We loved it! Thank you for all amazing recipes!
So yummy!! I’ve only made salsa a few times at home prior to this because tbh, it’s so much work and never even that much better than jarred salsa. But so glad I found this recipe for this amazing restaurant quality salsa that’s also so easy to make! I couldn’t find any Serrano peppers though so I just added 2 jalapeños instead. Delicious salsa but dangerously spicy! Good thing we like spicy 🌶 the charring of the veggies makes all the difference I think. The chipotle pepper and adobo sauce were also a great Smokey twist. Thanks for a delish recipe Nisha!
Great recipe! Heat from the peppers was just right and the whole family enjoyed it for our 4th July cookout!
This salsa is BOMB!!! Tried it for the 4th July for family and everyone loved it!! So easy and quick recipe and that too restaurant style! Simply delicious 😋
This is the best salsa recipe that I have tried so far and is a keeper. It’s just a splash of flavor but very well balanced, I loved the smoky flavor and it’s so quick to put together. Thank you for sharing Nisha.