Add fire and flavor to your favorite Mex and Tex-Mex meals with this smoky vegan salsa.
My favorite Mexican restaurants always put one thing on the table first, sometimes on the house: salsa! If it’s not salsa roja (red salsa) it’s usually chipotle salsa, an even smokier sauce with a dash of adobo. Chipotle peppers have a unique zing and spice that’s enhanced by fire-roasted tomatoes, rich garlic, and fresh cilantro. After just a couple bites of this salsa you’ll have a fiery fiesta on your tongue!
The classic pairing for chipotle salsa is totopos (tortilla chips), but you can drizzle it over nearly any Mexican dish you like. For example, I like to spread it on tortillas before making tacos, or spoon it on top Huevos Rancheros for breakfast. If you want to kick your dishes up a notch, a hit of chipotle salsa is one of the best ways to do it. This isn’t just a “one-and-done” condiment… it’s an amazing harmony of classic Latin flavors merged into one dynamic sauce. And boy, is it muy picante!
Is Chipotle Salsa Healthy?
As a 100-percent vegan, sugar-free recipe, this homemade salsa is better than most you’d buy at the grocery store. There are no added preservatives, and you get full control over how fresh or organic you want your ingredients to be. And if you confirm that your chipotles en adobo are gluten-free, this salsa will also be gluten-free. Due to the zesty combo of citrus juice and tomatoes, salsa is usually high in vitamin C, and this dip is no exception. This gives it a healthy thumbs-up for snack time or as an appetizer to a big meal, but you might want to choose your dipping chips wisely (or in moderation) to avoid consuming a lot of sodium or fat.
Why’s Everyone Going “Loco” over Chipotle?
Most people are familiar with the Tex-Mex restaurant chain Chipotle Mexican Grill, a chain named after the spicy pepper featured in this recipe. But what’s so special about these chilis, and why have they become a modern Mexican icon? Let’s start with the basics: Chipotle peppers are a type of chili made from smoked, dried, well-ripened jalapeños. They have a deeper and more complex flavor profile than many other fresh or dried chilis, and they’re often paired with different varieties of chilis to bring out the best of the others. All in all, chipotle usually shows up in Mexican and Tex-Mex dishes to elevate the spice profile.
INGREDIENTS
- 1 can (14.5 ounces) fire-roasted tomatoes
- 1/2 small onion, quartered
- 2 cloves garlic, roughly chopped
- 2 chipotle peppers in adobo sauce
- 1 tablespoon lime juice
- 1/3 cup fresh cilantro, roughly chopped
- 3/4 teaspoon kosher salt
INSTRUCTIONS
Blend
Combine all ingredients and pulse to desired consistency.
Taste
Adjust seasoning as needed.
Devour!
FAQs & Tips
This recipe practically exists to be made ahead of time and enjoyed later. The salsa gets better the longer the flavors of the ingredients mingle. Pour it into a jar, give it an airtight seal and refrigerate it for up to 1 week. Talk about a great meal prep condiment! I don’t recommend freezing it. I stick to keeping it refrigerated in a Mason jar and try to enjoy it during the sweet spot of freshness: within 5 days of making it.
If you want a salsa that’s smoky but not as intense as chipotle, you can try making salsa with 1 to 2 teaspoons of smoked paprika and another chili pepper of your choice (like fresh jalapeño) instead of chipotle. Keep in mind: this is likely to be much milder than chipotle, so you might want to taste-test as you add more spice little by little, ’til you find your perfect balance of heat and flavor.
Yes. Some people like to add corn kernels to the mix for a touch of sweetness, or tangy tomatillos chopped finely. The key is to play with adding amounts of other ingredients to your heart’s content while keeping those base flavors of tomato, onion, garlic, lime juice, and salt solid.
Serving Suggestions
Other than the classic suggestions like totopos, tacos and huevos rancheros already mentioned, chipotle salsa goes great with Mexican-inspired dishes like Mexican Chicken Bowls with Cauliflower Rice, Mexican Street Corn Pasta Salad, Mini Bell Pepper Nachos, and Mexican Shakshuka. Find your favorites and enjoy!
Prep: 10 minutes
Total: 10 minutes
Ingredients
- 1 can 14.5 ounces fire-roasted tomatoes
- 1/2 small onion quartered
- 2 cloves garlic roughly chopped
- 2 chipotle peppers in adobo sauce
- 1 tablespoon lime juice
- 1/3 cup fresh cilantro roughly chopped
- 3/4 teaspoon kosher salt
Instructions
-
Combine the ingredients in a high-power blender or food processor. Pulse until the mixture reaches your desired consistency.
-
Taste the salsa and adjust the salt, chipotle, or lime juice according to your preference.
Nutrition Info:
Calories: 23kcal (1%) Carbohydrates: 5g (2%) Protein: 1g (2%) Fat: 0.4g (1%) Saturated Fat: 0.1g (1%) Polyunsaturated Fat: 0.2g Monounsaturated Fat: 0.1g Sodium: 441mg (19%) Potassium: 39mg (1%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 92IU (2%) Vitamin C: 3mg (4%) Calcium: 8mg (1%) Iron: 0.1mg (1%)
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