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  • Writer's pictureKimberly H. Morris

Chipotle Salsa

Make one week in advance of your meal. Save time now so you can enjoy your delicious salsa on the day of your event.

Serves 4-6 people, Prep is 15 minutes, Broil is 5-7 minutes and Puree is 5-10 minutes

Red Salsa with Green Cilantro in gray stone salsa bowl
Chipotle Salsa


  • 16-oz can - peeled or diced tomatoes Cento* brand is my favorite or any type canned peeled tomatoes

  • 1-2 tablespoon canned green chilis

  • 2-5 chipotle peppers from a small can

  • 3 fresh tomatoes – chopped

  • 1 medium lime

  • 1 medium yellow onion – chopped

  • 3 garlic cloves (skin removed)

  • 1 jalapeno (optional)

  • 1 bunch of cilantro (optional)



On a backing sheet lined with foil. Add chopped fresh tomatoes, jalapeno,  garlic and yellow onion. Drizzle with avocado oil and salt and pepper (Broil 5-7 mins)


  1. Add broiled items to food processor or mixer, add 3 chipotle peppers, canned tomatoes, 1 tsp of green chilis, lime juice, salt and pepper.

  2. Mix and taste, decide if you want to add more smoke flavor by adding 1-2 more chipotle peppers

  3. Add more chilis or the jalapeno if you like more spice

  4. Add salt and pepper if you like more. I like a lot of black pepper. SAVE some salsa for your friends who may not like cilantro

  5.  Mix in cilantro last


  • You can keep salsa in the fridge for 5-7 days

  • Additional Mexican Theme Recipes found here in this plan

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