Restaurant-Style Chipotle Salsa Recipe

Restaurant-Style Chipotle Salsa

5 from 4 reviews

Yield: 0 Approximately 20 ounces of salsa 1x
SCALE  1x2x3x


  • 1 can (28 ounces) whole tomatoes (drained)
  • 1 small onion (roughly chopped)
  • 1 clove garlic (roughly chopped)
  • 1/2 cup cilantro (mostly leaves, discard thick stems, but thin stems are ok)
  • 1–2 chipotle peppers (from can)
  • 2 tablespoons lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper


Place all ingredients into food processor or blender and blend until desired consistency. Taste salsa and, if necessary, adjust seasonings or ingredients. Serve as a condiment or as a dip with tortilla chips.

–I often make this same recipe, but without chipotle peppers. Simply substitute the chipotle peppers with a fresh jalapeno that has been cut in half with the stem removed. If you like you salsa less spicy, you may want to remove part of the seeds and membrane.

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