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Chipotle Salsa

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  • Level: Easy
  • Total: 3 hr 10 min (includes standing time)
  • Active: 10 min
  • Yield: Approximately 5 cups
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Two 15-ounce cans diced tomatoes

One 10- or 15-ounce can diced tomatoes with green chiles 

1/4 cup fresh lime juice 

1 teaspoon ground cumin 

1 teaspoon salt 

1 teaspoon sugar 

1/2 teaspoon ground black pepper 

1 to 3 (depending on your heat tolerance) chipotle peppers in adobo (see Cook's Note)

1 bunch fresh cilantro, stems roughly removed 

1 medium onion, diced 


  1. Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
  2. Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.

Cook’s Note

1 chipotle pepper will add a little bit of smokey flavor and a little spice, while 3 will add a stronger smokey flavor and a whole lotta spice.