Chipotle Salsa Recipe

I like to add spice or salsa to as many of my meals as I can. I even grow my own habanero peppers to make it easier. Chipotle’s Salsa is one of my favorite recipes because the chipotle pepper with adobo sauce gives it a certain Southwestern flavor that I enjoy. Now you can prepare your own version of Chipotle’s salsa from home, and add it to any of your dishes as well.

You can serve it as a dip for tortilla chips, or you can add it to your burritos, tacos, burrito bowls, or even any of your Mexican or southern dishes, like barbacoa.

Luckily, this salsa is simple to prepare and requires just a few ingredients. If you don’t have the peppers listed below, you can simply use any peppers you have on hand.

The most important step in this recipe is roasting the jalapeño and garlic. This gives a charred, smokey flavor that really gives this recipe a nice kick. I roast my peppers in my broiler, but you can also roast them in an iron skillet for a few minutes. This recipe doesn’t require any chopping, once the pepper and garlic are ready, all of the ingredients can go straight into a blender.

Check out our tips below this recipe for variations.

Chipotle Salsa Recipe

Prep Time 10 minutes
Cook Time 10 minutes
Calories 25 kcal


  • 1 chipotle pepper
  • 1 tsp adobo sauce
  • 1 jalapeño pepper
  • 1/2 cup cilantro
  • 1 tsp sugar
  • 2 tsp olive oil
  • 1 tsp salt
  • 1 can 8-oz tomatoes
  • 3-4 roma tomatoes
  • 5 cloves garlic
  • 3 tbsp lemon juice
  • 1/2 tbsp oregano


  • First heat your broiler to 450°. Broil the jalapeño and garlic in a dry skillet until the skin is charred and blistered, which will be about 10 minutes. Then place them in a ziplock bag so that the skin is easier to peel later, and let them cool.
  • Once the garlic and jalapeño have cooled, peel the skin off of both, and remove the seeds from the jalapeño.
  • Place the jalapeño, garlic, and all of the remaining ingredients into a blender. Pulse to make a chunky salsa. Taste and adjust with lemon juice and salt.
  • Serve in a bowl with chips.


  • You can add any peppers that you have on hand. I've used serrano peppers, habanero peppers, and poblano peppers. 
  • You could also omit the peppers for a mild tomato-based salsa.
  • This salsa will store well in the refrigerator for 4 to 5 days. 

I love this salsa on my burrito bowls at Chipotle.

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