Tomato-Chipotle Salsa Step-by-Step |
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4.25 from 12 votes

Tomato-Chipotle Salsa Step-by-Step

Keep some chipotles-in-adobo in your pantry and you'll always be 20 minutes away from a rich, warm Tomato-Chipotle Salsa.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 (2 cups)
Calories: 33kcal
Author: Patrick Calhoun | Mexican Please


  • 3 tomatoes
  • 1/2 white onion
  • 1 clove garlic
  • 1-2 chipotles in adobo
  • salt to taste


  • Rinse and de-stem the tomatoes.  Roast the tomatoes in the oven at 400F for 20-25 minutes. 
  • De-stem and de-seed the chipotles in adobo.
  • When the tomatoes are done roasting (20 minutes or so), add them to the blender along with 1/2 white onion and 1 garlic clove.  Add only 1/4 of the chipotle in adobo.  Pulse blend and taste for heat level.
  • If you want more heat, add another 1/4 or 1/2 of the chipotle.  Keep adding chipotle until it tastes "right" to you.  
  • Serve immediately and store leftovers in an airtight container in the fridge. 


Store the chipotles-in-adobo in a sealed tupperware container in the fridge where they'll keep for weeks, if not longer. 
A quick simmer can bring this Salsa to life if you are dealing with out of season tomatoes.  Simply add a dollop of oil to a skillet over medium heat and simmer the Salsa for 5-10 minutes.


Calories: 33kcal