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Smoky chipotle salsa blends fire-roasted tomatoes, chipotle chiles in adobo, garlic, and fresh herbs for a smoky, slightly spicy salsa that outshines typical restaurant versions. It’s balanced, bold, and addictive—perfect with chips, tacos, burritos, or as a flavorful topping for grilled meats.
This fire-roasted chipotle salsa is simple to make and delicious served warm or chilled. Roasting the tomatoes and onion adds depth, while chipotle peppers and adobo sauce bring pronounced smokiness and heat. Make a double batch for gatherings—the salsa disappears fast.
If you want a smoky alternative to classic tomato salsa, this recipe delivers. It’s great for parties, weeknight dinners, or meal prep since the flavors develop even more after a day in the fridge.
What’s Used to Make the Smoky Chipotle Salsa
The ingredient list is straightforward. Using fresh produce yields the best results, but you can adapt quantities to taste.
Tomatoes off the vine – Large, juicy tomatoes work best for a saucy texture when pureed. Roma tomatoes are an acceptable substitute; use a few extra if they’re smaller.
½ white or red onion – Either variety is fine; onion adds savory depth.
Chipotle chiles in adobo sauce – Chipotles in adobo provide both the smoky flavor and much of the heat. Use fewer peppers if you prefer a milder salsa. Adobo sauce also contributes rich, tangy spice.
Garlic – Fresh garlic cloves give the salsa its aromatic backbone.
Lemon or lime juice – Freshly squeezed citrus brightens the flavors. Substitute 1½ small limes for a lemon if needed.
Sugar and salt – A pinch of sugar balances acidity while salt brings out the salsa’s flavors.
Fresh cilantro – Adds a bright, herbaceous finish that completes the salsa.
What Is a Chipotle?
A chipotle is simply a smoked, dried jalapeño. Often sold canned in adobo sauce, chipotles lend a smoky, slightly sweet heat that complements Mexican and Tex-Mex dishes. Heat level varies from medium to hot, so adjust the amount to suit your palate.
How the Homemade Smoky Chipotle Salsa Is Made
Roasting the tomatoes and onion concentrates flavor and adds smokiness. Position an oven rack near the top (but not too close to the broiler). Slice the tomatoes in half and place them skin-side up on a foil-lined baking sheet with the quartered onion. Broil until the skins blacken and begin to blister—about 9–12 minutes—then flip and broil another 9–12 minutes. Watch carefully so they don’t over-char.
Once roasted and slightly cooled, transfer the tomatoes and onion to a food processor. Add the chipotle peppers, a tablespoon of adobo sauce, minced garlic, citrus juice, cilantro, sugar, and salt. Pulse until you reach your preferred texture—leave it a bit chunky for the best mouthfeel. Taste and adjust salt, citrus, or chipotle to suit your heat preference. Serve warm or chilled.
Storing the Smoky Chipotle Salsa
Store the salsa in an airtight container in the refrigerator for up to one week. Flavors meld and intensify over time, so it often tastes even better after a day or two.
For longer storage, freeze the salsa in a sealed container for up to four months. Thaw overnight in the refrigerator before serving.
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The BEST Homemade Smoky Chipotle Salsa
Kate
Pin Recipe
20 minutes
Appetizer, Snack
Mexican
6 Servings
Equipment
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Food Processor
Ingredients
- 4 tomatoes off the vine sliced in half
- ½ onion quartered
- 2 chipotle chiles in adobo
- 1 tablespoon adobo sauce
- 1 tablespoon minced garlic
- 1 lemon juiced
- Handful of cilantro
- 1 teaspoon sugar
- Salt to taste
Instructions
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Prepare a foil-lined baking sheet. Place tomato halves skin-side up and the quartered onion on the sheet. Position the oven rack near the top but not too close to the broiler. Broil until skins blacken and blister, about 9–12 minutes.
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Flip the tomatoes and onion and broil another 9–12 minutes until evenly charred. Remove and let cool slightly.
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Place roasted tomatoes and onion in a food processor with chipotles, adobo sauce, garlic, lemon juice, cilantro, sugar, and salt. Pulse until you reach the desired consistency—leave it somewhat chunky. Adjust seasoning and serve warm or chilled.
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