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Chipotle Salsa

Rated 0 out of 5
$21.67 Cooking Fee
Serving Size: 5 tablespoons
Recipe adapted from:
Smoky, authentic, and delicious, this fresh homemade chipotle salsa starts with roasted tomatoes, onions, peppers, and galic for maximum flavor.
  • Food Prep
  • Cooking
  • Storing
  • Clean Up
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  • Ingredients
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Heat a large cast iron skillet(s) over medium heat. Once hot add the avocado oil, coating the entire pan. Add the tomatoes, jalapeno, serrano, onion, and garlic cloves with the skin. Cook for about 5 minutes per side until nicely charred. Remove the skin from the garlic cloves.
  • In a food processor, add the tomatoes, some of the jalapeno and serrano pepper (so you can adjust for heat), onion and peeled garlic. Pulse until salsa is runny. Add remaining salsa ingredients, again being conservative on the adobo sauce and chipotle pepper. Pulse again, adjust for heat and salt.

Cook Times

Active Prep10
Hands-On Cook10
Hands-Off Cook0
Total Time20 minutes
Recipe Serving Size10



For the cast iron pan, grill, or broiler:

  • 8 Roma tomatoes sliced in half lengthwise
  • 1/2 medium white onion that has been sliced in half crosswise
  • 1 jalapeno pepper sliced in half lengthwise
  • 2 serrano pepper
  • 6 clove garlic with skin
  • 1 tablespoon avocado oil

For the rest of the salsa:

  • 1 cup fresh cilantro
  • 2 tablespoon lime juice
  • 1 ½ teaspoon Kosher salt
  • 1 tablespoon adobo sauce from canned chipotles in adobo sauce
  • 1/2 chipotle pepper from canned chipotles in adobo sauce

Cooking Tools Required

Cast iron pan, Cutting board, Food Processor, Measuring cups and spoons, Sharp Knives


Calories: 31kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 671mg | Potassium: 147mg | Fiber: 1g | Sugar: 2g | Vitamin A: 591IU | Vitamin C: 11mg | Calcium: 12mg | Iron: 1mg

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