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Roasted Chipotle Salsa
If you love spicy and smoky flavors, this roasted chipotle salsa recipe is for you! It’s SO easy to make, and it is a great prep ahead appetizer for any party, or as a condiment. It can be served with chips, tacos, chicken, nachos, burritos, and even on top of grilled meats.
I love to prep this salsa ahead and keep it stored in the fridge for any salsa needs. I specifically love it for any last minute entertaining, or breakfast tacos with soft scrambled eggs.
What ingredients do you need for this chipotle salsa recipe?
Yellow onion: You can use any onion you may have on hand, but I personally like the sweetness from a yellow onion! Shallots will work too.
Jalapeños: Adjust to your preference of spice here since we are also using chipotle peppers.
Roma tomatoes: We are using fresh tomatoes, but you can also opt to use canned fire-roasted tomatoes, or anything you have available will also work.
Garlic: We are opting to use raw garlic in this recipe, but if you don’t love that flavor, you can roast it with the rest of the vegetables and blend from there to mellow out the garlic flavor.
Fresh lime juice: This really adds a nice brightness and acidity to the salsa that is absolutely needs. Adjust with more or less according to your preference.
Herbs: Fresh cilantro, green onions
Chipotle peppers in adobo sauce: These add a nice smoky, spicy and creamy texture to the salsa that I absolutely enjoy!
Salt, pepper, sugar to taste!
Instructions to make this homemade chipotle salsa recipe
Roast your vegetables
Preheat your oven to 400°F. Prep your vegetables by cutting the roma tomatoes in half and place them on a baking sheet with your chopped onions and jalapeños, seasoning with salt, pepper and a drizzle of olive oil. Roast them in the oven for about 20 minutes, until they are soft and slightly browned and charred. You can also do this over a grill or BBQ as well.
Blend!
In a blender or food processor, combine the roasted roma tomatoes, onion and jalapeno mixture with cilantro, garlic, green onions, chipotle peppers, lime juice, salt, pepper, and sugar to taste.
Pulse until you have a smooth mixture. I like to keep a little bit of texture, so I will just pulse a few times until it’s to my liking. Adjust with more salt, pepper, sugar, or lime juice as needed. Transfer to the fridge until chilled and ready to serve.
Chill and serve!
When ready to serve, pour the salsa into a bowl and serve with tortilla chips!
Check out the below appetizer recipes for more inspiration!
- Steamed Artichokes with Lemon Herb Breadcrumbs
- Herb Whipped Ricotta
- Marinated Ahi Tuna with Ginger Scallion Aioli
- Asparagus Tartine with Ricotta and Prosciutto
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Watch How To Make This Recipe
Roasted Chipotle Salsa
Ingredients
- 1 yellow onion roughly chopped
- 2 jalapeños stems removed, cut in half, use 1 if you don’t want it as spicy
- 2 roma tomatoes cut in half vertically
- 3 garlic cloves
- 2 limes juiced
- 1/4th cup cilantro
- 1/4th cup green onions
- 2 chipotle peppers in adobo sauce
- Salt pepper and sugar, to taste
Instructions
- Roast your vegetables. Preheat your oven to 400°F. Prep your vegetables by cutting the roma tomatoes in half and place them on a baking sheet with your chopped onions and jalapeños, seasoning with salt, pepper and a drizzle of olive oil. Roast them in the oven for about 20 minutes, until they are soft and slightly browned and charred. You can also do this over a grill or BBQ as well.
- Blend! In a blender or food processor, combine the roasted roma tomatoes, onion and jalapeno mixture with cilantro, garlic, green onions, chipotle peppers, lime juice, salt, pepper, and sugar to taste.
- Pulse until you have a smooth mixture. I like to keep a little bit of texture, so I will just pulse a few times until it’s to my liking. Adjust with more salt, pepper, sugar, or lime juice as needed. Transfer to the fridge until chilled and ready to serve.
- Chill and serve! When ready to serve, pour the salsa into a bowl and serve with tortilla chips!
