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Homemade Chipotle Salsa Recipe

A great restaurant style salsa with that great warm, chipotle heat.

Course Appetizer
Cuisine American, Mexican
Keyword dip, salsa
Prep Time 15 minutes
Total Time 15 minutes


  • 3 lbs Roma tomatoes
  • 1/2 bunch of cilantro about 1 cup roughly chopped
  • 4-6 jalepenos we keep the seeds since we like the heat
  • 2 cloves garlic minced
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 1 tablespoon cumin
  • 1 small can of chipotle peppers in adobo sauce


  1. Chop your tomatoes into chunks and place in a food processor with the lime juice.
  2. Pulse 5-7 times to start the breaking down.
  3. Cut your jalepenos into 1 inch chunks and add to food processor.
  4. Add cilantro, garlic, salt, cumin and chipotle with sauce in the food processor.
  5. Pulse until you get the consistency you desire.
  6. We like our salsa very thin, so I pulse for about 20-30 seconds.
  7. The salsa can be refrigerated for 1-2 weeks.