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Restaurant-Style Chipotle Salsa Recipe

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This Restaurant-Style Chipotle Salsa recipe couldn’t be easier! Get those tortilla chips ready because you’ll be dipping & scooping in no time!

Restaurant-Style Chipotle Salsa Recipe

I swear that my family can go through a gallon of salsa in a month. We usually have one or two jarred varieties in our refrigerator at any given time, but homemade salsa is a must in our house when we have mexican food, or when we have get-togethers or parties. Two of our four kids  will literally beg me to make homemade salsa and I swear they are as excited about my salsa as they are about cake for dessert (ok, maybe that’s stretching it. I mean they do love it, but I’m sure if they had a choice of cake or salsa, they are going with the cake and licking their plates).

David devours this salsa too and we both gave it the name “restaurant-style” because it’s a similar consistency to many of our favorite Mexican restaurants. While this recipe is with chipotle peppers (another David favorite), I often make this same recipe, but substitute the chipotle peppers with a 1/2 or whole fresh jalapeno that has had the stem removed.

Restaurant-Style Chipotle Salsa Recipe

The good thing about this salsa is it is SO easy and you can literally blend up a batch in about 5 minutes or less. If you don’t like chopping vegetables, or messing with fresh jalapenos, you’ll like this one too as there is minimal chopping and you won’t accidentally squirt jalapeno juice into your eye.

My Restaurant-Style Chipotle Salsa starts with a can of whole peeled tomatoes. I personally think fire-roasted is the way to go here, but you can use any brand or style that you prefer. And, while I prefer fire-roasted, I didn’t use them for this batch.

Restaurant-Style Chipotle Salsa

The tomatoes go into the food processor and then you’ll add all the other ingredients: onion (roughly chopped, nothing fancy needed); some cilantro (I discard as much of the thick stems as possible), garlic clove, lime juice, salt, and pepper. And, of course, you’ll add the star of the show: the chipotle pepper. Buy a can and scoop out a good size one and throw it in there too. I usually use two of them, but I recommend adding one and then tasting the salsa before adding chipotle pepper #2 or even #3.

Restaurant-Style Chipotle Salsa

Then you blend it up! I make this in my food processor, so I mostly just hit the pulse button a bunch of times until it’s the consistency that I like.

Restaurant-Style Chipotle Salsa

That is it…give it a taste and, if necessary, adjust your seasonings. This salsa is best if you refrigerate it for at least an hour or more, but do we do that? Hardly ever. Most of the time it’s enjoyed right away.

Restaurant-Style Chipotle Salsa Recipe

Restaurant-Style Chipotle Salsa Recipe

Here’s the full recipe, ready for you to print. If you aren’t ready to make it yet, be sure to save it to one of your boards on Pinterest.

Restaurant-Style Chipotle Salsa

  • 1 can whole tomatoes (drained, 28 ounces)
  • 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
  1. 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.

Print

Restaurant-Style Chipotle Salsa

★★★★★

5 from 4 reviews
  • Yield: 0 Approximately 20 ounces of salsa

Ingredients

  • 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

Instructions

  1. 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.

Notes

–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.

Restaurant-Style Chipotle Salsa Recipe

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Comments

  1. Looks delicious! Thanks so much for sharing at the To Grandma’s House We Go DIY, Crafts, Recipes and More Link party! Pinned this! Hope you join us again next week!

    Reply

  2. I make this A LOT. It’s amazing. I didn’t care for the roasted tomatoes so I make it with regular. I make this in batches of 4 and freeze three bags, that’s how much I love this salsa. Thank you so much for this recipe, store bought will never compare.

    ★★★★★

    Reply

  3. Thank you so much for this recipe!! I have been looking for a salsa that was both easy and delicious. Yours is a winner! The only thing I did differently was to add a charred whole jalapeno for that little extra spiciness and smokiness. Perfect! Yum..

    Reply

  4. Confused, recipe calls for can tomatoes, yet blender shows peeled boiled roma tomatoes. Salsa looks good, but which is it can or fresh tomatoes? THANKS

    Reply

    • Hi Beatrice,
      Thank you for visiting! The recipe is correct – it is whole canned tomatoes. What you see in the food processor is exactly as they came from the can (minus the liquid).

      Reply

      • I just made this salsa. It only took about 5 minutes or so. So easy! It is delicious. My hubby and I really like it and will enjoy it later with the tortilla chips. This is just the perfect dip. Thank you so much for sharing it. LOVE it.

        Reply

  5. I would like to make this salsa to put in mason jars and give as gifts. Do you know what the shelf life would be?

    Reply

    • Unfortunately, I don’t know. I’m not experienced with canning and have never canned this salsa. Perhaps one of our other readers might know & their advice. If you do try it, be sure to come back and let us know.

      Reply

    • I’ve put up tomato sauce similar to this , it’s easy , sterilize the jar and lid , ( I put the jar 1/3 full of water in the microwave for 3 min , it boils the water and steams the jar )( the lid is in a small sauce pan of boiling water ) , have a pot with a lid large enough to hold the jar you’re using filled about 3/4 with water , have this pot boiling ( be sure to have a saucer or wire rack in the bottom of the pot , never put the canning jar on the bottom of the pot , it will break from the heat ) , heat your salsa to a boil , remove the jar from the microwave , ( be sure to use gloves , it will be hot ) , empty and set on a towel , ladle the salsa in to the jar , remove the lid from the boiling water ( I use tongs to get it out ) and lightly screw it on ( remember gloves ) put the jar in the boiling water in the larger pot ( should come about 3/4 the way up the jar ) and cover with the lid , boil for 10 minutes , remove lid , remover jar and tighten lid . let it sit on the counter on a towel until it reaches room temp , you’ll hear the lid pop soon after removing it from the boiling water , that tells you it’s sealed . Should be good for at least 6 months . My tomato sauce usually gets eaten before then.

      Reply

    • Salsa is one of the easiest things to can. It is very hard to mess up. Fill the jars to about 1/2″ from the top. Put the lid on it and then the ring just finger tight (no real pressure – tight enough to hold it but loose enough that if you reach down with a finger that you can move the lid a bit) then put it in a pot with water up to about the level of the salsa inside the jars. Simply run it at a gentle boil for 45 minutes, then let it cool. Verify all the lids have sealed then tighten the ring the rest of the way and then check that the lid is sealed 24 hours later. All the lids should be firm and not flex up and down. If you have one that doesn’t seal after the boiling water you can put it in the fridge and eat it but if the seal fails after the 24 hours, you should discard. At this point it is no different than a can of tomatoes you would buy at the store. You can store it indefinitely and it will be good as long as the seal is maintained(the little button doesn’t push in and out on the lid) Canning in this way changes the flavor and consistency of the salsa, so if you want to try it, do a test run with a single can and then taste it the next day.

      If you simply put it in the jar and close it up without the heating – it will be good for a week or so.

      Reply

  7. I made thus tonight and it was delicious! I used 1 jalapeño pepper and kept the seeds from one side and it was plenty spicy enough for me. And I added adjusted the seasonings after the initial blending for my taste. Thank you so much for sharing. This is a keeper!

    Reply

  10. This is a great Salsa recipe! I really appreciate you sharing with us at Full Plate Thursday, hope you have a great day and hope to see you again soon!
    Miz Helen

    ★★★★★

    Reply

  12. I love cooking with those smoky chipotle peppers but have never added them to my homemade salsa! That will change! Thank you for your wonderful idea!

    Visiting via the Craftastic link up!

    Have a Lovely Day

    Reply

  13. I’ve made this salsa a couple of times……… it’s pretty damn good…. it’s just different from regular salsa, pico de gallo kinda of stuff…… I make salsa from hatch chilies and its good too… this one is just different and I really enjoy the smoky chipotle flavor,
    gonna make it again for a party next weekend, Im tripling the recipe just so I can keep some for myself…………

    thanks for sharing.

    ★★★★★

    Reply

  18. I have made this salsa several times this summer, and everyone loves it! Even if I’m not in the mood for chipotle, the basic recipe without that ingredient is still fantastic. Thanks!

    ★★★★★

    Reply

  21. Subscribing from Titus 2 Tuesday at Time Warp Wife.

    This looks delicious! I can’t wait to get the fresh ingredients from our garden this year and make a batch…or five! :O)

    Reply

  28. I love to make spinach artichoke dips, and love to buy great hummus dips. Haven’t quite figured out making good hummus.

    Reply

  57. I love to pull out my homemade salsa for party’s and gatherings. Everyone loves it so well that I usually give it away as presents for Christmas.

    Reply

  60. I always make a Salsa Cheese Dip for parties. It’s simple and easy and includes :
    1 8oz. pkg of softened cream cheese
    1 jar salsa (choose your heat) I use Medium
    2 cups shredded fiesta cheese

    Mix cream cheese with hand mixer till smooth, alternately fold in salsa and fiesta cheese till well blended.
    Chill and serve with your favorite tortilla chips.

    jweezie43[at]gmail[dot]com

    Reply

  61. I do a twist on the Pigs in a blanket- I use smoked Turkey sausage and wrap them in biscuit dough. It’s always a hit.

    Reply

  63. I like to make onion dip to serve with chips. If I feel really ambitious, I will make my chunky black-eyed pea dip called Texas Caviar.

    Reply

  87. I must try this… I love salsa. I don’t make apps for special occasions… I make/bring dessert! 🙂
    Thanks for the giveaway!

    Reply

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