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Home » Recipes » Main Dishes » Vegetarian Recipes

Roasted Chipotle Salsa

January 18, 2021 by Suzie J. Leave a Comment

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Salsa, salsa! This Roasted Chipotle Salsa is one of my favorite salsas! Smoky, spicy and a little sweet: this salsa is the perfect salsa for chip dipping.

This salsa is cilantro-free (though you could certainly add cilantro, if desired). This recipe is inspired by a salsa from a Mexican Restaurant: Sonoma Taco Shop, in Sonoma county. The spicy and smoky chipotles balance the sweet corn making this a fantastic salsa to top off some delicious fish tacos.

Roasted Chipotle Salsa

What you need to make this Roasted Chipotle Salsa:

Roasted Chipotle Salsa

Fire Roasted Tomatoes

Onion - red, yellow or white

Garlic

Lime

Chipotle in Adobo - peppers + adobo sauce (affilate link)

Canned Corn

Apple Cider Vinegar

Salt and Pepper - to taste

How to make this salsa:

  • Roasted Chipotle Salsa
    Char onions and Limes
  • Roasted Chipotle Salsa
    Add ingredients to blender
  • Roasted Chipotle Salsa
    Blend
  • Roasted Chipotle Salsa
    Add corn

How to store this salsa:

Flavors will improve overnight. To get the best flavor from this salsa, make the day before serving. (optional)

This Roasted Chipotle Salsa will keep for up to 5 days in the fridge.

Store in an air-tight container.

Freezing is not recommended.

Roasted Chipotle Salsa

Recipe

Roasted Chipotle Salsa

Roasted Chipotle Salsa

A mildly spicy chipotle salsa.
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*Easily adjust serving size to your liking by clicking the number under servings or with the boxes below in the ingredients section.

Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Appetizer
Cuisine Mexican
Servings 6 4 oz
Calories 14 kcal

Ingredients
  

  • 1 Can Fire Roasted Tomatoes 14.5 oz
  • 1 Medium Onion
  • 2 Limes
  • 3 Cloves Garlic
  • 1 tablespoon Apple Cider Vinegar
  • 2 Chipotles in Adobo + or to taste
  • 1 tablespoon Adobo Sauce or to taste
  • 2 teaspoon Salt or to taste
  • 1 teaspoon Black Pepper
  • ½ Cup Corn canned
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Instructions
 

  • Slice onion and limes in half.
  • In a dry heavy bottom skillet char the onions and limes (flesh side down) for 5 - 10 minutes or until charred but not burnt.
  • Chop charred onion into chunks and add to blender with the roasted tomatoes, juice from the limes, apple cider vinegar, garlic, chipotles and adobo sauce, salt and pepper. Blend on low to medium speed until broken down into a thick sauce consistency (about 30 seconds).
  • Taste and adjust spice and salt levels as desired.
  • Add corn and blend on medium for 10 - 15 seconds. Allow some of the corn to break down but leave some chunky bits.
  • Store covered in the refrigerator for up to 5 days.

Nutrition

Serving: 4ozCalories: 14kcalCarbohydrates: 3gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 365mgPotassium: 21mgFiber: 1gSugar: 1gVitamin A: 142IUVitamin C: 3mgCalcium: 10mgIron: 1mg
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Hi, I'm Suzie!

I'm the recipe creator, photographer, and official taste tester here! I create everyday recipes inspired by dishes I've had from my favorite restaurants around Sonoma, Napa, and beyond.

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