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Smoky Tomato-Chipotle Salsa

Smoky Tomato-Chipotle Salsa

This is my family’s new favorite salsa. We all, kids included, loved it! It’s spicy, smoky, and full of flavor. I loved the freshness the heirloom tomatoes gave to this salsa and the fire-roasted tomatoes gave it a nice depth of flavor. I normally use green onions in my salsas but this time I used a sweet yellow onion. The chipotle peppers gave it a great smoky and spicy flavor and the lime juice gave it zing. We all couldn’t get enough, especially my daughter; I have a feeling I will be making this one again very soon.

Smoky Tomato-Chipotle Salsa

How to Make Smoky Tomato-Chipotle Salsa

Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.

Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!

Smoky Tomato-Chipotle Salsa

 

Smoky Tomato-Chipotle Salsa

Smoky Tomato-Chipotle Salsa

Total Time: 10 minutes

Ingredients

  • 6 Heirloom tomatoes
  • 1 14 oz can of fire-roasted tomatoes
  • ½ cup of cilantro chopped
  • ½ sweet yellow onion diced
  • 3 chipotle peppers more or less depending on desired spiciness
  • 3 cloves of garlic
  • Juice of 1 lime
  • ¼ tsp dried oregano
  • ¼ tsp cumin
  • Sea salt and freshly cracked pepper to taste

Instructions

  • Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.
  • Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!
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10 Comments

  1. This reminds me of my favorite salsa at my local Mexican restaurant. The smoky flavor of the chipotle peppers and the fire roasted tomatoes, I’m sure this is delicious! Definitely will try this one out!

  2. Pinned it. We have that exact same pepper plate, unless you stole ours. In that case, we USED to have that exact same pepper plate.
    If you have any leftover of this, add it to a cheese sauce base for an incredible nacho cheese sauce! That’s what I want to do with it after I make it.

  3. Delicious salsa Pam. I have been making recipes from your site for five years. You never disappoint. I couldn’t find chipolte peppers so i used jalapeno instead and chipolte fire roasted tomatoes.