Mexican Chipotle Salsa Recipe

A bowl of Mexican Chipotle Salsa shared with chips.

Mexican Chipotle Salsa Recipe

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

Course Appetizer, Condiment, Dip

Cuisine Mexican

Keyword Chipotle Salsa, Chipotle Salsa Recipe, Mexican Chipotle Salsa Recipe, Mild Salsa Recipe, Red Salsa Recipe

Cook Time 10

Total Time 10

Calories 85kcal

Author Traci York

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 (I use VitaMix), 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