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Home » Diet » Vegan

Easy Mexican Chipotle Salsa

By Traci · Jump to Recipe

This mouth-watering red salsa recipe comes together quick! Completely adjustable to taste, make it mild, medium or hot, then share this Easy Mexican Chipotle Salsa as a dip and with all your favorite Mexican food! This recipe is vegetarian, vegan and easily gluten free.

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Easy Mexican Chipotle Salsa served with purple chips and tomatoes.

Why Homemade Salsa

I started making homemade Mexican red salsa when my cousin shared this mouth-watering chipotle salsa with me so many years ago. I had a habit of simply buying red salsa from the store. But after she showed me how easy it is to make homemade, and also, when I tasted it, I knew I had to start making my own. 

With a rough outline of the ingredients, I started playing with the proportions of jalapeños, chipotle peppers, adobo sauce and onions to see what I preferred, and to tone it down a bit when needed. I’m reminded that some prefer a mild red salsa over a fiery chipotle hot salsa recipe. 

Layering the ingredients in a pitcher of a blender starting with tomatoes and onions    Adding bell pepper, cumin, chipotle chili, adobo sauce, jalapeños and garlic to the blender. Adding lime, salt and cilantro to the mix in the blender.    Pulsing the ingredients in the blender until the desired consistency.

Ingredients for Mexican Chipotle Salsa

Chipotle peppers in adobo sauce are the star of this red salsa recipe. They are smoky, spicy and have a unique flavor that makes them so delicious in Mexican food recipes. Find them in a small can on the Mexican food aisle of your local grocery store. You will need:

  • Canned fire roasted tomatoes
  • Onion, red or white
  • Green bell pepper
  • Ground cumin
  • Chipotle chilis in adobo sauce
  • Pickled jalapeños
  • Garlic 
  • Lime
  • Cilantro
  • Salt

Chipotle chilis in adobo sauce freeze with ease. After opening a new can, pop the leftovers in a lidded glass jar and refrigerate for up to a week or freeze the chilis for up to two months. 

Homemade Mexican Chipotle Salsa is in a blender and ready to be served.

How to Make Mexican Chipotle Salsa

This is such a simple recipe. All you need is a blender and the ingredients.

  • First, layer the ingredients into a blender: tomatoes, onion, bell pepper, cumin, chipotles and adobo sauce, jalapeños, garlic, lime, cilantro and salt. 
  • Next, pulse until desired consistency. For a chunkier salsa, pulse only a few times. For a looser with smaller chunk salsa, pulse longer. 
  • Last, taste for salt adjustment then pour into a lidded storage container. Refrigerate for at least an hour before sharing to let the flavors marry. 

As written, the recipe makes a mediumish Mexican chipotle salsa. For a hot chipotle salsa recipe, increase the chipotle pepper, adobo sauce and jalapeños. For a mild salsa recipe, reduce the chipotle, adobo sauce and jalapeños. I’ve included further details in the recipe. 

How Long does Homemade Salsa Last?

Mexican Chipotle Salsa lasts for about four days in the refrigerator. Store it longer and it starts to sour. I find this recipe isn’t freezer friendly, so make it fresh and enjoy it!  

Delicious Red Mexican Chipotle Salsa in a bowl on the table with tomatoes and chips on the side

A Few Mexican Chipotle Salsa Notes

  • The beauty of homemade salsa is you can completely adjust it to taste. Start out with a mild, medium or hot salsa, see options in the recipe, and take it from there. Take the heat up by adding more jalapeños or chipotles. Need more smoky flavor? Add a bit more adobo. More freshness? Add a few more sprigs of cilantro! Too acidic? Add a pinch of sugar. 
  • Freezer friendly? I prefer this salsa made fresh and only stored in the refrigerator for up to four days. After that it begins to sour. 
  • Can I double this Chipotle Salsa recipe? Absolutely! I do this quite a bit when making a Mexican food feast. 

Vegetarian Mexican Food to Share This Salsa with

  • Chipotle Inspired Sofritas Burrito Bowls
  • Mexican Inspired Tofu Tacos
  • Chipotle-Spiced Sweet Potato Tacos – by Kitchen Confidante
  • Skillet Black Bean Vegetarian Enchiladas Verde
  • Cilantro-Lime Corn on the Cob – by Floating Kitchen
  • Mexican Black Beans
A bowl of Mexican Chipotle Salsa shared with chips.
Print Recipe

the recipe

Mexican Chipotle Salsa

Cook Time:10 minutes
Total Time:10 minutes
Calories:85kcal
Author:Traci York | Vanilla And Bean
This mouth-watering red salsa recipe comes together quick! Make it mild, medium or hot, share Mexican Chipotle Salsa as a dip and with all your favorite Mexican food! gluten free + vegan

Ingredients

Medium(ish) Salsa:

  • 14.5 oz (411g) Fire Roasted Tomatoes canned* see note
  • 1 C (105g) White or Red Onion large dice, about 1/2 an onion** see note
  • 3/4 C (100g) Green Bell Pepper large dice, about 1/2 a bell pepper
  • 1/4 tsp Cumin ground
  • 1 Chipotle Chili from a can of chipotle chilis in adobo sauce. Look for gluten free if needed.
  • 2 tsp Adobo Sauce from a can of chipotle chilis in adobo sauce. Look for gluten free if needed.
  • 4-5 Pickled jalapeño Pepper Rings
  • 2 Large Cloves of Garlic
  • 1 Tbs Lime Juice from about 1/2 a large lime
  • 1/2 tsp Sea Salt
  • Fist Full of Fresh Cilantro stems and leaves*** see note

Instructions

For Medium Salsa:

  • In the pitcher of a blender, layer in the ingredients: tomatoes and all their juices, onion, bell pepper, cumin, chipotle chili, adobo sauce, jalapeños, garlic, lime, salt and cilantro. For chunky salsa, pulse only a few times. For a thinner sauce, pulse longer. Pulse until desired consistency is reached. Adjust salt to taste. 
  • Pour into a lidded storage container. Refrigerate for at least an hour before sharing to let the flavors marry.  Refrigerate for up to four days. 

For Hot Salsa:

  • Prepare recipe as written, but add an additional 1/2-1 Chipotle pepper and 3 tsp of adobo sauce. Add a few more jalapeño pepper rings to taste. 

For Mild Salsa:

  • Prepare the recipe as written, but use only 1/2 a chipotle pepper, 1 tsp of adobo sauce and 0-2 pickled jalapeño pepper rings. 

Notes

*For a looser salsa, use crushed fire roasted tomatoes. It's not as chunky as diced tomatoes, but makes a fine salsa.
**Red/purple onions tend to be spicer than white, so for a milder salsa, go with white onion. 
***If not much of a cilantro fan (some say it tastes like soap) only add a few springs. I add a lot, because I love it. But the amount is completely to taste. Play with it and see what you like best! 
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 85kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Sodium: 2910mg | Potassium: 139mg | Fiber: 4g | Sugar: 6g | Vitamin A: 662IU | Vitamin C: 73mg | Calcium: 23mg | Iron: 1mg
Tried this recipe?Loved it? Take a snap of what you made and share on social: @VanillaAndBean, tag #VanillaAndBean!
Homemade easy Mexican Chipotle Salsa collage with text overlay

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Reader Interactions

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  1. Laura | Tutti Dolci

    April 26, 2019 at 9:56 pm

    Chipotle salsa is my favorite! Can’t wait to try this! :)

    Reply
  2. Geraldine | Green Valley Kitchen

    April 21, 2019 at 12:56 pm

    I have not had a lot of luck with blender salsa in the past, Traci. It always comes out kind of watery and a bit bubbly from the air that gets mixed in. I think I may be adding too much liquid or blending it too long. Will try you recipe – because yours looks like it has the perfect texture. And I like that you are giving two versions – I’m a mild salsa fan!

    Reply
  3. 2pots2cook

    April 13, 2019 at 9:27 am

    Just checked: even have blue chips at hand :-) So into this one :-)

    Reply
    • Traci

      April 20, 2019 at 8:15 am

      Hooray for blue chips! I hope you’ll give it a go!

      Reply
  4. Arthur

    April 11, 2019 at 12:54 am

    Oh god, it looks amazing! Well, you made me try to cook this salsa. :) Wish me luck, I’m gonna do it tomorrow. :)

    Reply
    • Traci

      April 20, 2019 at 8:15 am

      I hope you enjoyed the salsa, Arthur!

      Reply
  5. Mary Ann | The Beach House Kitchen

    April 10, 2019 at 1:35 pm

    I cannot wait to make this for Tom! I think he could live on chips and salsa alone Traci! And he’s quite the taste tester. He’s always up for a new verion. I’ll keep you posted!

    Reply
    • Traci

      April 20, 2019 at 8:15 am

      Ohhhh.. I hope he likes it Mare! It’s such a great snack.

      Reply
  6. Sarah | Well and Full

    April 8, 2019 at 8:54 am

    This salsa looks absolutely delicious, Traci! My fiancé and I are growing some tomato plants for our garden, and making a homemade salsa will be at the top of our list once the tomatoes are grown :)

    Reply
    • Traci

      April 8, 2019 at 10:10 am

      Hi Sarah! That’s so fantastic you’re growing your own. Making salsa with fresh tomatoes is my favorite, of course. Like you, I can’t wait for summer tomatoes! But when they’re out of season, this is my go-to!

      Reply
  7. [email protected]

    April 8, 2019 at 5:36 am

    Oh my goodness! My son Nick will love me for this!! These are the flavors that he goes for every time!! Delicious, my friend!

    Reply
    • Traci

      April 8, 2019 at 10:11 am

      I hope you and Nick love the recipe, Annie!

      Reply
  8. Liz @ Floating Kitchen

    April 6, 2019 at 4:51 am

    I think once you make homemade salsa, you can never go back. It’s so good and easy! I love the adobo sauce in here. I always have that on hand. Definitely will try that next time!

    Reply
    • Traci

      April 8, 2019 at 10:11 am

      I couldn’t agree more, Liz! Adobo truly elevates salsa… IMHO! Hope you enjoy it Liz!

      Reply

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