Chipotle Salsa

5 from 19 votes

Smoky, authentic, delicious, and fresh homemade chipotle salsa, the kind you would find in Mexico. This recipe makes 2 bowls of salsa.

Prep Time5

Cook Time15

Total Time20

Course: Appetizer

Cuisine: Mexican

Servings: servings

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.

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.

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.