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Restaurant-Style Chipotle Salsa Recipe

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This Restaurant-Style Chipotle Salsa recipe is the best! Get those tortilla chips ready because this easy homemade salsa made with canned tomatoes can be made in about 5 minutes.

Restaurant-Style Chipotle Salsa Recipe

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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).

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, 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

Restaurant-Style Chipotle Salsa Recipe Ingredients

To make this homemade salsa recipe, you will only need a few ingredients: one big can of whole tomatoes, 1 small onion, 1 clove garlic (or 1/2 minced garlic), cilantro, chipotle peppers, lime juice, and salt and pepper.

For the tomatoes, you can use any brand you prefer. I usually buy whatever is cheapest at my grocery store. If your store has fire-roasted whole peeled tomatoes, they are a great choice.

TIP: If you prefer not to use chipotle peppers, you can also make this same exact recipe with a fresh jalapeno or two.

Restaurant-Style Chipotle Salsa Recipe Instructions

The good thing about this chipotle salsa is that 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 almost no chopping needed.

One item you will need is a food processor. If you don’t have one, you could use a blender instead. You’ll start your Restaurant-Style Chipotle Salsa by adding the can of drained whole peeled tomatoes into the bowl.

Restaurant-Style Chipotle Salsa

Then you’ll add all the other ingredients. When it comes to adding the chipotle peppers, scoop out a good size one and throw it in there. I usually use two of them, but if you are serving this to anyone who may be sensitive to a spicier salsa, I would recommend using just one chipotle pepper at the beginning. After everything is blended up, you can taste the salsa and add another pepper or two, if desired.Restaurant-Style Chipotle Salsa

With all of the homemade salsa ingredients in your food processor, you are ready to blend it up. I usually hit the pulse button a bunch of times until the chipotle salsa everything is chopped up and combined.

Restaurant-Style Chipotle Salsa

Once you are done blending up your salsa, give it a taste.  At this point, you’ll want to adjust your seasonings, if needed. You can add more salt, pepper, or even another chipotle pepper if you want it spicier.

This restaurant-style salsa is best if you refrigerate it for at least an hour or more before serving.  I can’t say that we always do that though…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.

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Restaurant-Style Chipotle Salsa

Restaurant-Style Chipotle Salsa Recipe

★★★★★

5 from 8 reviews

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

  • Author: Brandie Valenzuela
  • Yield: Approximately 20 ounces of salsa 1x
  • Category: Appetizer
  • Cuisine: Mexican
Scale

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.

Keywords: 6 ingredients, chipotle salsa, easy homemade salsa, salsa with canned tomatoes, cinco de mayo

Originally Published January 22, 2014. Revised and Republished April 20, 2019.

Restaurant-Style Chipotle Salsa Recipe

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Comments

  1. SHAWNA DULIN says

    I just made this salsa! it was delicious! I used fire roasted tomatoes and even though they were diced instead of whole, it came out terrific.

    ★★★★★

    Reply

  2. Miz Helen says

    Congratulations!
    Your Post is featured on Full Plate Thursday this week. Thanks so much for sharing it with us and hope you have a great week!
    Miz Helen

    ★★★★★

    Reply

  5. Shirley Wood says

    Sounds so delicious! This recipe is Featured at the Merry Monday party this week. Pinned and sharing on FB. We look forward to seeing you at the new party going on now.

    Reply

  6. Sheri says

    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

  7. [email protected] says

    This salsa is making me hungry just looking at the photos! My son really loves salsa, so I would like to try to make this sometime. I especially like the addition of the chipotle pepper. Thank you for sharing at Fiesta Friday!

    Reply

  8. Amy says

    One can never have too many salsa recipes. This one looks like a good one and I can’t wait to try it. Thank you for sharing on Inspire Me Monday link party.

    Reply

  9. Chris Esson says

    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

  10. Matt says

    Not knocking your recipe as I’ve made it this way many times. But it’s way better to avoid canned tomatoes. Boil some tomatoes for a while until the skin falls off.

    This way you don’t get that metallic taste.

    Reply

  11. Lina says

    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

  12. Beatrice V Kirk says

    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

    • brandie says

      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

      • Sue H. says

        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

  13. Denise says

    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

    • brandie says

      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

    • Robert says

      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

    • David Roberson says

      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

  15. Dawn H. says

    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

  18. Miz Helen says

    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

  20. Lillian Stevens says

    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

  21. Stella says

    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

  26. Martie says

    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

  30. Abby says

    I, too, LOVE homemade salsa, but I’ve never made it with chipotle peppers. I’ve got to give it a try, though, because I agree: the store bought stuff doesn’t hold up.

    Reply

  34. LuAnn Braley says

    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

  41. alona y says

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

    Reply

  70. Jacqueline W. says

    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

  73. Jill Myrick says

    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

  74. Cindy Merrill says

    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

  76. Joyce Ackley says

    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

  100. Leila Emeric says

    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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