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.
What you need to make this Roasted Chipotle Salsa:
Fire Roasted Tomatoes
Onion - red, yellow or white
Chipotle in Adobo - peppers + adobo sauce (affilate link)
Apple Cider Vinegar
Salt and Pepper - to taste
How to make this salsa:
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
- 1 Can Fire Roasted Tomatoes 14.5 oz
- 1 Medium Onion
- 2 Limes
- 3 Cloves Garlic
- 1 Tbsp Apple Cider Vinegar
- 2 Chipotles in Adobo + or to taste
- 1 Tbsp Adobo Sauce or to taste
- 2 Tsp Salt or to taste
- 1 Tsp Black Pepper
- ½ Cup Corn canned
- 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.