Blend up a batch of this incredibly simple, spicy, smoky chipotle salsa today. Enjoy it with tortilla chips, on tacos and burritos, and more!
Smoky Chipotle Salsa
Albuquerque is a must-visit destination for chile heads. My in-laws introduced me to some of the fine foods from here and I was immediately hooked. We took a trip there a few years ago and it was incredible! I think we spent the whole time hiking/exploring or eating (they balance each other out, right?). There’s so much complexity and flavor in the food there, and the diversity is staggering.
It seemed like every place we went served salsa with the meals (you could even buy jars of it at a lot of the places) and they always seemed to ask if you wanted your meal with red chile, green chile, or christmas (both together). Naturally, I had to get most of the meals with both.
Well you probably already know that I’m a salsa addict, so I had to bring back with a few jars (ok, several… alright, lots!) of salsa from the trip. I think I ended up with two dozen jars that came home with me, in addition to green chile powder, some hot sauces, and several bags of dried chiles. If you’re a chile head and love spicy food, you should definitely check ABQ out.
One of my favorite salsas from the trip was a chipotle salsa from Santa Fe Ole. It had a wonderful smoky flavor and just the right amount of heat. Since I can’t get that salsa here in the KC area, I set out to make a salsa that would give me a comparable flavor. It wasn’t the easiest process, but sure was tasty.
This simple chipotle salsa brings smokiness to the forefront while packing good heat at the end; it’ll keep you reaching for chip after chip until your bowl is empty (and I won’t judge if you lick the bowl clean). Canned Chipotle Peppers in Adobo Sauce provide this great, complex flavor and are readily available in most grocery stores. We add red onion, cilantro, lime juice, and salt to the mix to round out a fantastic salsa that’s great with chips or as a condiment for other meals.
This recipe is such an easy one to make; just dump the ingredients in your Food Processor, pulse it up, and enjoy! And I can heartily recommend it for your next snack (or chips and salsa is an acceptable meal, right?). Let’s get to it!
This homemade chipotle salsa recipe is the perfect fresh and easy dip to serve with chips for parties or with tacos for dinner! The BEST home made healthy red chile salsa, packed with veggies (well, fruit!) like tomatoes and chilis! Use a food processor (or blender) for this quick make ahead spicy salsa. A perfect cold appetizer idea for home or party! Better than restaurant salsa! Too hot? Use fewer chiles! Vegan, Vegetarian, Paleo, Gluten Free, Dairy Free, Sugar free, No added oil
28oz can whole tomatoes
2 7oz cans chipotles in adobo sauce
1 small red onion, quartered
1 bunch of cilantro, stems removed
juice from 1 lime
1/2 tsp salt
Add all ingredients into food processor.
Pulse until combined and it reaches desired consistency.
Keep leftover salsa in a sealed container in the fridge for about 7 days (my batches usually are gone long before this time).
This is a fresh salsa recipe and is not an approved canning recipe.
What’s your favorite type of salsa? Or do you have a salsa combination you’d like me to try? Let me know down in the comments section below. While you’re here, be sure to subscribe with your email so you can stay up-to-date with all of our great recipes and DIYs. Find us on Facebook and Pinterest, too!