We always have fresh salsa on hand. This chipotle salsa is a magical blend of fire roasted tomatoes, chipotles in adobo, Mexican Creama, and fresh produce. It’s seriously so delish.
We love drizzling this on tacos, quesadillas, inside burritos, with chips, nachos, homemade crunch wraps, fiesta-type salads, and so much more!
I’ve mentioned this before in blogs… growing up in California we ate some form of fiesta frills on the daily. From my Mexican Lasagna with a side of Homemade Spanish Rice… to this Colorful Chicken Chopped Salad with a drizzle of my Creamy Tomatillo Salsa Verde with Avocado. They’re all so drool-worthy!
WATCH OUR VIDEO ON THE GRAM!
INGREDIENTS FOR THIS CHIPOTLE SALSA:
Sometimes it’s the simplest of ingredients that make the best recipes! Get your blender out, it’s time to make salsa! Here’s what you’ll need:
- Fire Roasted Tomatoes
- Yellow Onion
- Garlic Cloves
- Chipotle Peppers in Adobo
- Jalapeño
- Lime
- Mexican Crema
- Dried Mexican Oregano
- Kosher Salt
- Sugar
- Cilantro
- Tortilla Chips
I swoon over all kinds of salsa. It’s the perfect addition to most meals, and so easy to make at home! I made this recipe on a day that my brother was coming over for dinner… so I whipped it up super smooth because he not a big fan of chunky salsas. On the other hand, I am opposite… so if you’re like me you might also like this Black Bean Salsa or my Sheet Pan Roasted Corn Salsa. YUM! Gimme a trio of all of ’em!
Every time I’m at my local Earth Fare, I always stock up on their canned tomatoes and beans. They have awesome prices and I utilize them in so many recipes! Not to mention, their organic produce is always plentiful, and their brand of organic tortilla chips are only $1!! High quality + reasonable prices = one happy mama! I always have such a great time shopping there; watch one of my latest experiences on Instagram by clicking here!
A LITTLE WHY I LOVE CHIPOTLE SALSA:
There’s this hint of smokey, which lingers on your tongue while noshing with perfectly salted tortilla chips. Chipotles in adobo are a pantry staple at my house, as they have this slight tang that I can’t really put my finger on. I often use them in my Chipotle Braised Pot Roast… which you NEED to give a try. Grand on its own, inside sandwiches, nestled in quesadillas, you name it! Oh, and if you do happen to make a sandwich with it, slather your handheld with my Chipotle Garlic Aioli (an old-school recipe circa 2016!).
MORE SPICY-ISH RECIPES YOU’LL LOVE:
Queso Stuffed Beef Barbacoa Tacos
Meatball Stuffed Mexican Torta Sandwiches
San Diego’s Famous Carne Asada Burritos
Mexican Macaroni and Cheese Casserole
Avocado Stuffed Flautas (aka Taquitos!)
Hatch Chili Mexican Street Corn Dip
The Best Rojas + Verde Enchiladas
Unbelievably Refreshing Strawberry Mango Pico de Gallo
VIEW ALL RECIPES BY CLICKING HERE!
- 2-14 oz. Cans Fire Roasted Tomatoes
- 1 Small Yellow Onion, quartered
- 3 Garlic Cloves, peeled
- 4 - 5 Chipotle Peppers in Adobo, more if desired
- 1 Jalapeño
- Juice of 1 Lime
- ¾ cup Mexican Crema
- 1 tsp. Dried Mexican Oregano, optional
- 2 tsp. Salt, or more to taste
- 1 tsp. Sugar **
- ½ cup Cilantro
- Tortilla Chips, for serving
- Place all ingredients in a blender or food processor. Puree for 1 minute, or until smooth. Taste, then adjust the salt and sugar if needed.
NOTES ON THIS RECIPE:
- This makes about three mason jars of salsa. I often will keep two and give one away to a friend.
- Jars should have the lids on and kept refrigerated. I’d suggest consuming within 2 – 3 days. When refrigerated, the salsa will thicken. Shake and allow the salsa to warm a bit on the counter before serving.
- I leave the seeds in my jalapeño for a bit of an extra spicy kick. But feel free to deseed the jalapeño if you need a salsa a little more tame.
This post is sponsored in partnership with Earth Fare. Per the usual, all opinions here are mine alone and I would never recommend a product or grocery store that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!
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