Chipotle Salsa Recipe

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3 votes | 12709 views

This is a favorite of mine and many of my customers, who often order extra quantities with their catering order.

You can make it with canned tomatoes, but fresh, ripe Romas are the way to go.

Prep time:
Cook time:
Servings: cups cups


Cost per recipe $1.09 view details
  • 8-10 large, ripe Romas, cored, roasted and blackened, or 2 cans fire roasted tomatoes (14.5 oz.), drained
  • 1-2 jalapenos, blackened and seeded
  • 1 small onion, chopped
  • 4 cloves garlic, chopped
  • 1 tbs. oil
  • 1/4 cup red wine vinegar or fresh lime juice
  • 1-2 tbs. chipotle salsa (La Costena or San Marcos), or chipotle en aadobo *
  • pinch sugar
  • 1 tsp. salt
  • 2 tbs. cilantro leaves
  • optional: green parts of a few scallions
  • If you cannot find canned "chipotle salsa," use the adobo from a small can of chipotle peppers in adobo. If this is not available, contact me for a hard to find ingredient swap.


  1. On a grill, or under the broiler, cook the Romas and jalapenos until their skins blacken in some places.
  2. Put them in a bowl with cover, or plastic bag for 15 minutes.
  3. Put oil in a skillet over a medium high heat and and cook onion until translucent, then add garlic for 30 seconds.
  4. Let everything cool, then add everything to a food processor and pulse to desired consistency.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 198g
Calories 189  
Calories from Fat 122 65%
Total Fat 13.84g 17%
Saturated Fat 1.06g 4%
Trans Fat 0.35g  
Cholesterol 0mg 0%
Sodium 2508mg 105%
Potassium 208mg 6%
Total Carbs 13.25g 4%
Dietary Fiber 2.6g 9%
Sugars 6.01g 4%
Protein 1.68g 3%
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  • Marilyn
    Sounds like just what I'm looking for; will try it soon.

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