I will never be ashamed about eating store bought salsa. There is always a MINIMUM of 2-3 varieties in my fridge/pantry at all times. Chunky, smooth, mango, black bean, I like them all. BUT, there is something extra special about making your own salsa. And not to mention an easy way to impress your friends. And by easy, I mean EASY! Not only does this Smoky Chipotle Salsa take just minutes to make. But your food processor does all the work. Oh and we use a can of fire roasted tomatoes. No tomato chopping and peeling here. Have I convinced you to give salsa making a try?
What You’ll Need for this Chipotle Salsa:
Canned Fire Roasted Diced Tomatoes. Yes, canned!
Yellow Onion. White onion is okay too!
Garlic. Umm, because obviously.
Jalapeño. Because I like my salsa with a slight kick!
Chipotle Peppers in Adobo Sauce. These are in a can and typically in your Ethnic/Hispanic section in your grocery store. I always keep a can in my pantry! And with the rest of the can that you don’t use, I recommend freezing in a plastic zip top bag.
Lime. To give it a little brightness.
Salt and pepper
I promised you easy and I meant it. All you do is dump all your ingredients in a food processor or blender and whirl away! The hardest part about this recipe is cleaning the food processor after. I think you can handle that :). Keep a close eye when blending. You don’t want it to be too smooth where it’s more a sauce and less a salsa. Make sure to give it a taste so you can adjust the salt, pepper, and even chipotle adobo peppers as needed.
As written, I call this salsa a solid ‘Medium’. If you’re sensitive to spice, hold back on the jalapeño (especially the white and seeds as that’s where the spice is) and maybe start with one less chipotle pepper. You can always add more after you taste. If you like it HOT, then go all in. Add more jalapeño or keep some or all of the whites and seeds. More power to ya! The final decision you need to make is… what tortilla chips are you going to scoop it with?! Print
This homemade Smoky Chipotle Salsa takes just 5 minutes to make! And using canned tomatoes, it’s extra easy! A slight kick from jalapeño and smokiness from the chipotle peppers. You need this salsa for your next Mexican fiesta. Recipe at KathleensCravings.com #homemadesalsa #easyhomemadesalsa
1 14oz can fire roasted diced tomatoes
1/2 cup chopped yellow onion
2 cloves garlic (chopped)
1/2 jalapeño (seeds and whites can be removed to lessen spice)
3 chipotle peppers in adobo sauce
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup cilantro
1 lime (juiced – about 2 tablespoons)
Combine all ingredients in the food processor or a high powered blender. Pulse until all ingredients are well blended. Don’t blend too much – you want it still to have a little texture vs being a smooth sauce.
Taste and adjust salt and pepper. You can add an additional chipotle pepper or a teaspoon or two of the adobo sauce if you want a little extra smoke and spice.
Pour salsa into a bowl or airtight container. Refrigerate until ready to serve.
I consider this salsa a Medium spice level. You can adjust the jalapeño and chipotle peppers if you want it milder or hotter.