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    Roasted Chipotle Salsa

    January 18, 2021 by Suzie J. Leave a Comment

    Jump to Recipe Print Recipe

    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
    Roasted Chipotle Salsa

    Roasted Chipotle Salsa

    A mildly spicy chipotle salsa.
    No ratings yet
    Print Pin Rate
    Course: Appetizer
    Cuisine: Mexican
    Diet: Low Calorie, Vegan, Vegetarian
    Keyword: dips, Salsa
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Servings: 6 4 oz
    Calories: 14kcal
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    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

    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: 4oz | Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 365mg | Potassium: 21mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg
    Tried this recipe?Mention @thevirtualcaterer or tag #thevirtualcaterer. Leave a comment with a rating below to let other readers know how this recipe worked for you!
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    Nice to meet you!

    I'm Suzie, a former restaurant owner and caterer. A few of my favorite things include: traveling, hiking, enjoying quality time with friends and family, and of course FOOD.

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