Restaurant-Style Chipotle Salsa comes together in as little as five minutes! It uses canned tomatoes combined with a few fresh ingredients for to make a fresh and spicy salsa! Sure to be your new favorite!
I’ve been making this quick and easy restaurant-style chipotle salsa for quite a while. It’s so fast and easy to make and tastes like a restaurant salsa! You just pop the ingredients into a blender or food processor, give it a whiz, and voila! Amazing salsa!
Have you ever bought chipotle chiles in adobo? I always seem to have a little jar of it in my fridge. They’re just so good in everything from tacos to chili, and well, this salsa. I’m telling you, once you fall in love with that little can of chipotle peppers in adobo, there’s no way out. You start putting them in everything! Side note: did you know a chipotle pepper is just a dried jalapeño? I bet you didn’t!
Ingredients in Restaurant-Style Chipotle Salsa
The star of this show, much to the chagrin of the chipotles, is canned tomatoes. That’s the base for this salsa and also what makes it so easy and so accessible! You don’t have to wait until those beautiful ripe tomatoes are bursting from your garden to have fresh salsa. I always opt for fire-roasted diced tomatoes. They add an extra layer of flavor that I really like, especially since this salsa isn’t cooked.
Next, the fresh ingredients:
- onion, the sweeter the better.
- jalapeno pepper, remove the seeds! Or don’t, but I do.
- fresh lime juice from an actual lime. Please and thank you.
- and cilantro, unless you think it tastes like soap. Lucky for me, it doesn’t!
Lastly, the back-up MVP. The ingredient that maybe should get the trophy but didn’t because even though he scored the winning goal, he wasn’t the QB:
Chipotle Peppers in Adobo Sauce! These guys are seriously one of the most underrated ingredients. Period. If you’ve never used them, then just trust me and try them in this salsa. They can be spicy, BUT you can tame them down by removing the seeds!
With a sharp knife, cut a slit lengthwise in the pepper and open it up. You’ll likely see a bunch of seeds. Use the back of the knife to scrape them out. Then use the remaining flesh of the pepper in the salsa.
To store the leftover chipotle peppers in adobo: keep them in a jar in the fridge. They will last for weeks! Toss them in your cooking wherever you need a little smoky, spicy flavor!
Making the Salsa
I make this salsa in the food processor. Admittedly, I’m a crazy foodie that’s always in the kitchen. I use my food processor all the time so it lives on my counter. I know that’s not normal. You might not have a food processor or like lugging it out. In that case, you could use a blender or just chop everything up by hand. The salsa will be delicious no matter the method. The food processor, though, is what makes this salsa come together so quickly and easily!
To make this 5-minute salsa, first put everything but the tomatoes in the food processor and pulse a few times. Then dump in the tomatoes and pulse a couple more times. That’s it! It really is that quick and that easy. I find that this salsa will last 3-5 days in the refrigerator. I just keep it in a mason jar with a lid!
Let me know how you like this salsa! I am confident you’ll love it!
Restaurant Style Chipotle Salsa
- 1 small onion 1 cup chopped
- 3 cloves garlic
- 1 jalapeno pepper seeds removed
- 1/4 cup cilantro
- 1 lime
- 1 chipotle pepper in adobo + 2 teaspoons of the sauce seeds removed from pepper
- 1/2 teaspoon kosher salt
- 2 cans fire-roasted diced tomatoes
- Put all ingredients except the tomatoes into the bowl of a food processor. Pulse a few times until the ingredients are chopped.
- Add in the tomatoes and pulse a few more times. Refrigerate until serving.
Since you made it this far, why not check out some more of my Mexican-inspired recipes?!
- Chicken Tinga Tostadas are the perfect Taco Tuesday Twist!
- We love a good Chicken Fajita! You will too!
- Don’t forget the guacamole!
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