This super easy, chipotle salsa recipe is a quick and easy alternative to store-bought salsa, and can be made with ingredients that you probably already have in your pantry. Make it as spicy or mild as you like by adjusting the amount of chipotle peppers. Makes 2 pints.

chipotle blender salsa in a white bowl with tortilla chips, limes and cilantro surrounding it on a marble background.

Have you ever made salsa in a food processor before? It’s something we did, on occasion, but never with a recipe. And, we almost always used fresh tomatoes, but this chipotle salsa is quick and easy because it uses canned diced tomatoes and other ingredients you normally have in your pantry.

Since we started making this chipotle salsa recipe, we basically always have a batch of it in our fridge.

It’s also a great alternative to queso or guacamole dip if you’re looking for something healthier or dairy free. It’d be a great side for your favorite taco recipe or some chilaquiles.

chipotle blender salsa in a food processor bowl with limes and a striped towel next to it on a marble background.

The first time I made this salsa – inspired by my friend Ashleigh’s pantry salsa – I became instantly obsessed. I’d always been a huge chips-and-salsa fan, but I struggled with enjoying it at home because I didn’t really love the “cooked” flavor of preserved (store-bought) salsas. There were a few that I liked, but I just didn’t love them.

chipotle blender salsa in a white bowl with tortilla chips, limes and cilantro surrounding it on a marble background.

The best part about this salsa is that it tastes just like the restaurant salsa you love, but I’ve added some chipotle peppers in adobo sauce to give it a slight-unique, smoky flavor.

If you don’t love that smoky chipotle flavor, you can easily swap the out for regular jalapeños, but I urge you to at least give the chipotles a try first.

How long is chipotle salsa good for?

We usually keep ours in the fridge for up to a week. After that, it tends to lose it’s flavor. But, honestly, we’re lucky if a batch lasts more than two days in our house.

aerial view of chipotle blender salsa in a white bowl with tortilla chips, limes and cilantro surrounding it on a marble background.

Tips for making the best chipotle blender salsa:

  • Drain a little bit of the juice from your tomato cans. I don’t like my salsa to be super chunky, but I also do want it to be runny. Draining off the juices allows the salsa to be a little more substantial, and prevents the flavor from getting “watered-down”.
  • Pulse the onions and garlic little before adding the rest of the ingredients. You really don’t want your huge chunks of the more potent ingredients, so I suggest pulsing them a bit before adding the rest of your ingredients. It will give you a more consistent texture for your salsa.
  • Don’t scrimp on the salt. I know we’re all scared of salt, but if you don’t have the right amount in your salsa, it will just taste like a water-down tomato mess. Salt brings out the flavors in the salsa. I suggest adding half of the salt, and adding more until you’re happy with the flavor.

chipotle blender salsa in a mason jar with tortilla chips, limes and a striped towel surrounding it on a marble background.

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Chipotle Blender Salsa

  • Author: Melissa Belanger
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 pints 1x

Ingredients

Scale
  • 1 small sweet onion, cut into chunks (or 1/2 large)
  • 3 garlic cloves, minced (about 1/2 tablespoon)
  • 1 15-ounce can diced tomatoes
  • 1 10-ounce can petite diced tomatoes with green chilies
  • 2 large handfuls fresh cilantro (about 1/2 bunch)
  • 2 chipotle peppers (from a can in adobo sauce)
  • 1 tablespoon lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon coarse salt

Instructions

  1. Pulse the onion and garlic a few times in a food processor or blender.
  2. Add remaining ingredients and continue pulsing until you’ve reached your desired texture.
  3. Adjust seasoning, if necessary.
  4. Transfer salsa to mason jars, or container of choice, and store in the refrigerator for up to one week.

Last Updated on December 1, 2019 by Melissa Belanger

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8 Comments

  1. I love this recipe. As with all your stuff- it’s simple and easy and tastes great. Thanks!

  2. This is by far the best salsa I’ve ever eaten and to have it at home all the time is a blessing and a curse because we are eating a ton of tortilla chips now!

  3. I never leave reviews but I made this yesterday for a party and every single person said it was the best salsa they have ever had.

  4. This salsa is our whole life now! lol My family LOVES IT SO MUCH! We make a batch literally every week and eat with everything from chips and salsa, on top of rice and chicken, with eggs in the morning… It’s seriously so amazing! Thank you for the recipe, Melissa! xx

  5. I made this with fresh tomatoes from the garden and I charred them on the grill before blending – absolutely delicious! Really highlights the smokiness from the chipotles. Thank you for sharing 🙂

  6. I made this today, though I added one extra pepper because my daughter and I like salsa on the spicy side. It’s tremendous. I’ll make an adventure and maybe omit the onion next time (I’m kinda sorta allergic), and replace with one fire-roasted jalapeno. That all said, I’ll never buy salsa again. This is just too easy, and just too delicious. Can’t wait to try with scrambled eggs, and taquitos.