Farm To Table

Chipotle Salsa Recipe – A Hint of Smokiness

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This Chipotle Salsa Recipe has such a wonderfully deep, smoky flavor that really adds a great melowness to this delicious salsa! Perfect for canning so you can enjoy the fresh taste of summer all year long!

Chipotle salsa in a white ramekin with corn chip.Pin
Chipotle Salsa

If you read along with BCC, you know that we are absolutely love to our salsas! As evidence of that fact, check out all of our salsas! I love the smoky flavor of chipotle peppers. Chipotle peppers are actually ripe, red jalapeño peppers that have been smoked and dried. (If you leave the green jalapenos, they will ripen to red. Although, you can use them green, as well!) Then they are rehydrated with the adobo sauce, with is tomato, onion, garlic and vinegar with some spices. Holy cow!

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Chipotle salsa recipe with corn chipsPin

The lightbulb U+1F4A1 just went on above my head! I should make Chipotle in Adobo! Excellent suggestion, dear reader! 🙂 If there is anything you would like me to make, here on BCC, don’t hesitate to leave a comment below!

How to Make Chipotle Salsa

Salsas are really easy. it looks like a lot of steps, but there is really little hands on time.

  1. First thing to do is rough chop your fresh tomatoes. You could use canned tomatoes, but the salsa will not compare to ripe, fresh, tomatoes.
  2. Place tomatoes in a large pot, bring to boil, then reduce heat to a fast simmer. Simmer for about 1 hour.
  3. I used roasted garlic, this is 14 cloves. If using fresh garlic, use only about 7-10. Dice up onions
  4. Add to tomatoes in pot.
  5. Mince up about 7 peppers from a can of chipotle in adobo sauce. Add adobo juice to equal 1/2 cup.
  6. Add to the the pot. Tomatoes cut on board. Tomatoes in pot. Garlic and onion on board. Added to pot. Chipotle peppers cut up. Peppers added to pot.Pin
  7. Dice bell peppers, any color will work.
  8. Add peppers, lime juice and dried spices to pot. Cook down for another 30 minutes, or until desired thickness is reached.
  9. Once desired consistency is reached, add fresh spices to the post for the last few minutes. Meanwhile, as salsa cooks down, wash jars and lids. Sterilize jars in water bath canning pot for at least 5 minutes. Once they have boiled for 5 minutes, turn heat down, but let the jars remain in the hot water until ready to use them. Pour boiling water over lids and let them sit in hot water, until ready for use.
  10. Fill jars, leaving 1/2″ headspace at the top. This is my handy dandy canning tool set .
  11. Wipe edges of jars with clean paper towel.
Herbs chopped on board. Peppers and spices added. Cooked down salsa with fresh herbs added. Filling jars with salsa. Wiping rims.Pin
Chipotle salsa nd tortilla chipsPin

You can see that active time for this recipe is only about 20 minutes! The best part is though, that you have lots of salsa to keep you warm all winter long!

Due to my background in horticulture, I had several readers request a tutorial on Vegetable Gardening. So if you have interest in the subject, these posts are packed full of information about how to get that big harvest by the end of the season! Don’t miss my How to Start a Garden Series! The first part is Planning Your Garden! Second is Preparing the Garden Site. The third is Choosing Plants and Planting Your Garden. The fourth is Garden Maintenance, and the last is Harvesting a Garden and Preserving the Harvest, this post has over 100 FREE recipes for preserving your harvest!

close up chipotle salsaPin

I hope you like this post today for my Chipotle Salsa Recipe! Thanks for stopping by! Don’t forget to sign up for my mailing list so that you don’t miss any of my new recipes. Sign up form is below the recipe card. As always,

Enjoy! And have fun cooking!

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Smoky chipotle salsa in white bowl with tortilla chips.Pin

Chipotle Salsa Recipe

Chipotle Peppers add a lovely, smoky heat to this hot salsa!
See Step by Step Photos Above!Most of our recipes have step by step photos and videos! Also helpful tips so that you can make it perfectly the first time and every time! Scroll up to see them!
5 from 10 votes
Print Pin Rate
Course: Condiment
Cuisine: Mexican
Prep Time: 20 minutes
Cook Time: 2 hours
Inactive time: 1 hour 40 minutes
Total Time: 2 hours 20 minutes
Servings: 192 tablespoons
Calories: 3kcal
Author: Beth Neels
Cost: $3

Ingredients

  • 12 cups (4.5 lbs.) roughly chopped, rip tomatoes
  • 14 cloves (about 2 heads) roasted garlic can substitute fresh garlic but cut down quantity to 7 or 8 cloves
  • 1/2 large yellow, white or red onion, diced
  • 1/2 cup chipotle peppers, chopped plus adobo sauce to equal about 1/2 cup
  • 3 small bell peppers, any color, diced (3/4 cup)
  • 4 tbsp lime juice
  • 3 tbsp Salt
  • 6 tbsp ground cumin ***see important note below
  • 1/2 cup parsley, fresh, can substitute cilantro If using dried, use 1/4 cup“
  • 1/4 cup oregano, fresh, diced (heaping 1/4 cup) if using fresh, use 1 tbsp.

Instructions

  • Chop tomatoes, heat to boiling. Reduce heat to a slow simmer. Simmer for about 1 hour.
  • Add onions, garlic and chipotle peppers with the adobo sauce. Simmer for about 30 minutes.
  • Add bell peppers, lime juice, salt and cumin. Simmer again for another 30 minutes, or until it is the consistency you prefer.
  • Add parsley and oregano. Continue to simmer for another 10 minutes.
  • If canning, wash and sterilize jars, pack salsa into hot jars, leaving 1/2″ headspace. Attach lids. Process for 20 minutes in water bath canning pot. Allow to cool to room temperature. Check seal after 24 hours. Any lids that flex up and down must be stored in the refrigerator. Store in a cool, dry place.
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Notes

****I would call this salsa hot, I know one of my sons would say it is medium. It is too hot for my husband. Spicy heat is a relative term. Start with less chipotle in adobo and the chipotle peppers, cook it and then cool down a little bit and try it to test for desired heat level.
****For a less chunky salsa, process the tomatoes in a food processor before cooking them down!
NOTE: I am a terribly fond of cumin. So for some palates this may be a lot of cumin. I had a reader comment that she would halve it next time. So perhaps start with 2 tablespoons and then taste. Add more as needed for your tastes!
Makes 6 pints.

Nutrition

Calories: 3kcal | Sodium: 110mg | Potassium: 30mg | Vitamin A: 100IU | Vitamin C: 2.6mg | Calcium: 5mg | Iron: 0.2mg
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Originally published 8/8/18

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28 Comments

  1. Too much cumin by a lot. I’ve been making salsa for years and hoped this would be something new and delicious. The chipotle flavor was nice, but not the amount of cumin. I would at least halve it. Thanks for the recipe!

    1. I have to admit that I am a cumin addict. It’s one of my favorite spices. I’ll make a note in the recipe. Thanks for your take on it Candice!

  2. Am I reading correctly? Do you not have to peel the tomatoes? Also, I’m a canning newbie and kinda terrified – is this enough acid?

    1. No, Monica, I do not peel the tomatoes. You can if you like, but it is not imperative. And yes, this is enough acid! Thanks for checking out the recipe!

    1. I do a few of both, depending on how big my batch is. My family goes through salsas pretty fast. If you don’t use a lot of salsas then use 1/2 pints, so they are used up faster after opening. Thank you for your question, Debbie!

  3. 5 stars
    This looks so tasty, and I’m a sucker for chilis in adobo. I have a bunch of mason jars leftover from a recent project, and you’ve given me an excuse to learn how to use them for their actual purpose!

  4. 5 stars
    This is right on time for the football pre-season! Salsa and chips are a must have in my home on Sundays so I’ll be giving this a try!

  5. 5 stars
    You gave such great instructions on canning this salsa. I have never done it before myself, but now I am so inspired. The smokiness of chipotle is so delicious in salsa. This is going to be a great recipe.

    1. Thanks so much Katie! I’m glad you enjoyed it! I hope you give the salsa a try and enjoy the whole canning process! It really is fun!

  6. 5 stars
    Chipotle peppers add such a wonderful flavor and smokiness. I’ve put them in salsa before but always a fresh version rather than cooked. Must give this a try too!

  7. 5 stars
    Well I just found my next canning recipe!! The last salsa I made was from the Ball canning book and it just lacked in flavor. This one sounds amazing, and I just LOVE anything with chipotle in it! Thanks for the step by step instructions too, so handy!

    1. Thanks so much, Donna! Glad you enjoyed it! You will not be lacking flavor with this recipe! Let me know how you like it!

  8. 5 stars
    I have to admit it, I’ve always wanted to try canning, but have always been so intimidated by it. This recipe just may be the thing for me to get over that. I love a good smoky salsa. Delicious!

  9. 5 stars
    Does it get any better than homemade salsa!?? Love the chipotle flavoring in this. I’ll take one huge batch please!

  10. 5 stars
    Yum, Yum, YUM. I love all your salsas and I especially love this chipotle salsa! It looks so delicious!

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