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Chipotle Hot Salsa

This Chipotle Hot Salsa delivers bold, smoky heat and complex flavors with just a handful of ingredients and five minutes of prep time. Perfect as a dip, topping, or sauce, it offers scalable heat levels and keeps fresh in the refrigerator for up to two weeks.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 12 about 1/4 cup per serving
Course: Appetizer, Condiment
Cuisine: Mexican
Calories: 15
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cans 28 ounces total crushed tomatoes
  • 3 to 4 chipotle peppers in adobo sauce
  • 1/2 white onion roughly chopped
  • 1/4 cup fresh cilantro leaves
  • 2 tablespoons lime juice
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon cumin
  • 1/4 teaspoon garlic powder

Equipment

  • Food processor or blender
  • Cutting board and knife
  • Measuring spoons and cups
  • Glass jars or containers for storage
  • Can opener
  • Wooden spoon for stirring

Method
 

  1. Open both cans of crushed tomatoes and drain about half the liquid into the sink to prevent watery salsa, leaving enough juice to blend smoothly.
  2. Remove 3 to 4 chipotle peppers from the adobo sauce and set them aside on a cutting board. Reserve about 2 tablespoons of the adobo sauce from the can.
  3. Roughly chop the half white onion into chunks about the size of a walnut.
  4. Add the drained tomatoes, chipotle peppers, reserved adobo sauce, chopped onion, and cilantro to the food processor. Pulse 6 to 8 times until desired consistency is reached, slightly chunky with some texture.
  5. Transfer the salsa to a bowl and gradually add lime juice, salt, cumin, and garlic powder, tasting between each addition to adjust seasoning to preference.
  6. If more heat is desired, blend in an additional chipotle pepper or a pinch of cayenne pepper, starting small to avoid excessive heat.
  7. Allow the salsa to rest at room temperature for 15 to 20 minutes to let flavors meld and develop complexity.
  8. Pour the finished salsa into clean glass jars or containers and refrigerate until serving.
  9. Before serving, bring salsa to room temperature and taste again, adjusting salt and lime juice as needed, since cold temperatures mute flavors.

Notes

Serve as a dip with tortilla chips, topping for grilled chicken or fish, condiment on burgers or tacos, or stirred into scrambled eggs. Keep refrigerated up to two weeks. Salsa flavors deepen after resting and over time. Avoid over-blending to maintain texture.