Recipe courtesy of Mary Sue Milliken and Susan Feniger

Chipotle Salsa

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  • Level: Easy
  • Total: 50 min
  • Prep: 30 min
  • Cook: 20 min
  • Yield: 6 cups
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4 ounces (about 25 to 30) dried chipotle chiles or 3 cups canned chipotle chiles, stemmed

8 ripe Italian Roma tomatoes, cored

12 garlic cloves, peeled

2 quarts water

2 tablespoons salt

1/2 teaspoon pepper


  1. Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool.
  2. Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.