5-Minute Chipotle Salsa
This easy salsa has big chipotle flavor and comes together quickly in your blender! Enjoy as a dip for your favorite chips or as a topping for eggs, tacos, and anything else!
Salsa is a go to snack in my house. My husband especially has pretty passionate about salsa! That man walks through the door and basically heads straight to the pantry for his tortilla chips. Then it’s on to the refrigerator to grab whatever salsa he’s in the mood for.
I created my original 5-Minute Easy Blender Salsa out of a desperate need for a quick salsa one day when we were out. This Chipotle Blender Salsa is just as easy but it has a punch of chipotle flavor!
For this easy salsa you’ll need (full list of ingredients and instructions are in the recipe card below):
- Canned fire roasted diced tomatoes
- Chipotle peppers in adobo sauce
- Lime juice
Does this salsa have a strong chipotle flavor?
Yes, it does and you can adjust it to your preference. I recommend 3 to 5 chipotle peppers. I use 5 for a big chipotle flavor.
Can you use canned whole tomatoes?
Yes, you can! I’ve tested this recipe with both whole and diced canned tomatoes and see no difference between the two.
Can you use canned diced tomatoes that aren’t fire-roasted?
Absolutely. I personally prefer the fire-roasted variety for this recipe because it goes well with the smokiness of the chipotle peppers in adobo sauce. I recommend using fire-roasted if you can!
Should you drain the canned tomatoes?
No need to drain those tomatoes. Restaurant salsa is intended to be liquidy so I use the liquid too. If you prefer a chunkier salsa you’re welcome to drain it of course.
Can you use fresh tomatoes?
While I love a salsa made with fresh tomatoes, I do notice a difference in both taste and texture when using them in a blender salsa. I recommend sticking with canned for this particular recipe. If you’re looking for a way to use fresh tomatoes try my Pico de Gallo!
Should you chop your ingredients?
You want to coarsely chop your onion, jalapeno, and cilantro. This means you’re just chopping them in large chunks of roughly the same size. This way they’ll blend a bit faster and won’t take significantly longer than your tomatoes.
Can you make this salsa in advance?
Absolutely! We like to make a double or triple batch to ensure we’ll have leftovers. The flavors meld together a bit more as it sits in the fridge overnight. It will stay good for up to one week.
More recipes like this:
5-Minute Chipotle Salsa
- 30 oz canned fire roasted diced tomatoes, If your cans are 14 1/2 oz each just use two of those.
- 1/2 white or yellow onion, coarsely chopped
- 1/2 cup cilantro, coarsely chopped, loosely packed
- 1 – 2 jalapenos, coarsely chopped
- 4 – 5 canned chipotle peppers in adobo sauce
- 2 tbsp lime juice
- 1 tbsp garlic, minced
- 1 1/4 tsp salt
- 1 tsp cumin
- 1 tsp chili powder
- Add all ingredients to a blender or food processor. Pulse until you've achieved the consistency you like. Taste and add more salt or jalapeno if desired.