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.
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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 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.
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.
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.
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
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.
PrintRestaurant-Style Chipotle Salsa
This Restaurant-Style Chipotle Salsa recipe couldn’t be easier! Get those tortilla chips ready because you’ll be dipping & scooping in no time!
- Yield: Approximately 20 ounces of salsa 1x
- Category: Appetizer
- Cuisine: Mexican
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
- 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.
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Kbrow says
Thank you! I make a lot of fresh salsa, was looking for a good and fast chipotle version and found this…excellent! To add another layer, We did add about 1/4 tsp Cumin. Very good, quick and easy!
★★★★
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.
★★★★★
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
★★★★★
Jennifer Wise says
Oh my goodness, this looks amazing. I love the flavor of chipotle. I need to try this! 🙂
#madebyyoumondaylinky
Scott M says
We did salsa and it is wonderbar…I added a can of kernal corn…oooh yeah
★★★★★
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.
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!
[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!
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.
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.
★★★★★
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.
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..
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
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).
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.
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?
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.
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.
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.
Kimm at Reinvented says
That looks so good. My mouth literally started watering when I saw that first picture.
Thanks for sharing at Funtastic Friday.
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!
Helen at the Lazy Gastronome says
Looks delicious! Thanks for sharing at the What’s for Dinner link up!
Sue says
thanks for linking up and sharing this yummy recipe with us at #overthemoon. I’ve pinned and shared. Have a great day!
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
★★★★★
Heidi says
I make my own salsa but have never tried it with chipotle! Pinning! Thanks for linking up with Funtastic Friday!
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
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.
★★★★★
Cheryl @ Sew Can Do says
I want to eat this right now, it sounds that good. Thanks for sharing it at the Craftastic Link Party at Sew Can Do. Be on the lookout for a feature at next week’s party;)
Helen at the Lazy Gastronome says
Looks great! Thanks for sharing on the What’s for Dinner link up!
Melissa Ruddy says
This sounds like it would be fantastic on chicken as well.
Lori says
So easy! Pinning! Thanks for sharing at DIDI.
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!
★★★★★
Emily @ Ritely.com says
Spinach dip! 🙂
★★★★★
Kim says
I could live on salsa and yours looks perfect! Pinning! #HomeMattersParty
Theresa says
Looks yummy. Thanks for sharing at the Inspiration Spotlight party #Pinned & shared.
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.
Easy Peasy Life Matters says
This looks heavenly!! We love Mexican food our house! Thanks for sharing 🙂
Martie says
I love making homemade salsa! This recipe sounds amazing, and I’m pinning for later! Looks yum!
Karly says
Gorgeous salsa! Thanks for linking up with What’s Cookin’ Wednesday!
brandie says
Thank you, Karly!
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)
brandie says
Thank you, LuAnn! Fresh from the garden will be even more wonderful!
Beverly searles says
Fried pepperoni and cheese sticks they are delicious.
Deborah Peck says
I make chilli and hot dogs.
amy deeter says
buffalo chicken dip
Allison says
Crab quickies!
Kim says
sounds delicious, we love to make crab dip!
Crystal E says
I usually do an awesome queso…I think I’ll have to make your salsa to balance it now!!
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.
kathy pease says
we love to make pigs in the blanket
Melanie Montgomery says
PEPPERONI PINWHEELS.
Kim Parrott says
I make awesome baby roast beef sandwiches with havarti, avocado and shaved red onion
Lauren-Olivia Wood says
I make Cracker Salad for parties!
brian scott says
something with cheese
Stephanie Galbraith says
Guacamole
Jacob LaFountaine says
I’d make a simple bean dip
Jerome Royce says
My signature appetizer would have to be stuffed jalepenos!
Rebecca Lock says
cucumber sandwiches and turkey meatballs
susan smoaks says
i always make spinach dip in a bread bowl
Tracy L Davis says
meatball sliders
Lily says
chips & homemade guacamole dip!
Sonya says
I make a garlic brie bread bowl
Samantha says
I make homemade soft pretzels for appetizers!
PAIGE CHANDLER says
I make the worlds best artichoke dip.
Christie Kammerer says
deviled eggs
tina says
It varies from beef chipped cheese ball to sausage balls.
Denise B. says
I make a cream cheese, no-bean chili, and shredded Mexican cheese hot dip for tortilla chips.
Deb says
Bologna and cream cheese.
Erica C. says
I make buffalo chicken dip.
Jaime Cummings says
I make a seven layer taco dip!
Charles Burbridge says
My wife make an awesome nacho dip.
joseph gersch says
i make clams casino
Cynthia C says
I make hot crab dip for holidays.
Rosanne says
I make a hot artichoke dip
jessica holybee says
I make jalapeños stuffed with cream cheese raped in bacon
Renee G says
I make small squares of veggie pizza for appetizers.
LaCindaB says
Stuffed mushrooms with sausage or crab/cream cheese
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.
Bridgette Friedman says
Grape Jelly Chili sauce meatballs
Happi Shopr says
I make hot spinach dip
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
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.
christina m givens says
shrimp and chorizo puffs
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.
Rebecca Williams says
Cheese dip
Shayne says
I always make Teriyaki Beef cutlet and Orange Chicken
alyce poalillo says
I usually make chili for casual times and stuffed mushrooms for a formal dinner.
Chrystal D says
Spinach dip is mine!
DeeAnn says
People like my sweet and sour meatballs. 😉 Thanks.
Shannon Baas says
I make a taco dip.
Jammie says
Jalapenos with some cheese inside and wrapped with bacon, this is our go to for quick appetizers.
Cherie Thomas says
One of my favorite appetizers is Lil Smokies in a rich BBQ sauce.
wendy rozema says
Jalapeno Dip!
ELIZABETH C. says
I love making Mozzeralla sticks.
Paula Michele Hafner says
I make this Spinach Artichoke dip that’s similar to the one they make at Applebee’s.
Heather M says
Buffalo Chicken Dip
Rachel H. says
Spicy guacamole and black bean dip with homemade pita chips
Heather McCormick says
I make a shrimp and spinach dip
Lolli @ Better in Bulk says
I have a corn and avocado salsa that is my signature appetizer! I also love to make salsa like this – my recipe is very similar!
Jennifer Brown says
Homemade Queso and Chips is my go to favorite for appetizer.
Kristen M says
A savory cheesecake and crackers.
Wendy | Around My Family Table says
Oh my…salsa is my weakness and my mouth is watering just thinking about this one. Great recipe!
Jaclyn Reynolds says
Mozzarella bites!
itzia says
a cheeseball
Melissa says
jalapeño popper dip is my go to!
Liz says
Your salsa sounds amazing!!!! One of my favorite munchies!
brandie says
Thanks so much, Liz!
Tara says
Sausage dip and tortilla chips!
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!