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Chipotle Salsa Recipe

Prep Time 10 mins
Cook Time 10 mins
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.