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+ servings
Chipotle Salsa in a mason jar surrounded by tomatoes.
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5 from 8 votes

Roasted Chipotle Salsa

Fresh, flavorful, and with a kick - this Chipotle Salsa Recipe is one that will put your local Baja restaurant to shame.  Made in about 30 seconds in the blender - you will NEVER buy store bought salsa again with this easy recipe.
Prep Time10 minutes
Cook Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Mexican
Diet: Gluten Free, Vegetarian
Servings: 10 servings
Calories: 25kcal

Ingredients

  • 14 ounces fire roasted tomatoes canned
  • 3 Roma Tomatoes
  • 1 Onion
  • 3 cloves garlic
  • 4 chipotle peppers in adobo plus 2 tablespoon of the adobo sauce
  • 1 bunch of cilantro
  • 1 lime
  • 1 tso salt to taste
  • ½ teaspoon ground black pepper

Instructions

  • Combine all ingredients in a blender and puree.
  • Transfer to a container and refrigerate.

Notes

Leftovers will keep in an airtight container for about a week in the fridge.  This is a fresh salsa, not a canned salsa - so make sure you store it in the refrigerator. 

Nutrition

Serving: 0.25cup | Calories: 25kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 178mg | Potassium: 73mg | Fiber: 2g | Sugar: 2g | Vitamin A: 631IU | Vitamin C: 6mg | Calcium: 21mg | Iron: 1mg