Easy Mexican Chipotle Salsa Recipe | Vanilla And Bean (2024)

This mouth-watering red salsa recipe comes together quick! Completely adjustable to taste, make it mild, medium or hot, then share this Easy Mexican Chipotle Salsa as a dip and with all your favorite Mexican food, like this One Pan Mexican Quinoa Recipe or in Slow Cooker Pinto Beans! This recipe is vegetarian, vegan and easily gluten free.

The Tastiest Homemade Salsa

I started making homemade Mexican red salsa when my cousin shared this mouth-watering chipotle salsa with me years ago. I had a habit of simply buying red salsa from the store. But after she showed me how easy it is to make a homemade chipotle salsa recipe, I had to start making my own.

With a rough outline of the ingredients, I started playing with the proportions of jalapeños, chipotle peppers, adobo sauce and onions to see what I preferred, and to tone it down a bit when needed. I’m reminded that some prefer a mild red salsa over a fiery chipotle hot salsa recipe.

It pairs perfectly with these Black Bean Tostadas with Fajita Veggies, Sofritas Burrito Bowls, Tofu Tacos and Mexican Black Beans.

Ingredients for Mexican Chipotle Salsa

Chipotle peppers in adobo sauce are the star of this red salsa recipe. They are smoky, spicy and have a unique flavor that makes them so delicious in Mexican food recipes. Find them in a small can on the Mexican food aisle of your local grocery store. In summary, here’s what you will need:

• Canned fire roasted tomatoes
• Onion, red or white
• Green bell pepper
• Ground cumin
• Chipotle chilis in adobo sauce – look for gluten free if needed
• Pickled jalapeños
• Garlic
• Lime
• Cilantro
• Salt

Chipotle chilis in adobo sauce freeze with ease. After opening a new can, pop the leftovers in a lidded glass jar and refrigerate for up to a week or freeze the chilis for up to two months.

Quick Guide: How to Make Mexican Chipotle Salsa

A super simple recipe, all you need is a blender and the ingredients. In summary, here’s how to make this recipe (see recipe card for details):

• First, layer the ingredients into a blender: tomatoes, onion, bell pepper, cumin, chipotles and adobo sauce, jalapeños, garlic, lime, cilantro and salt.
• Next, pulse until desired consistency. For a chunkier salsa, pulse only a few times. For a looser with smaller chunk salsa, pulse longer.
• Last, taste for salt adjustment then pour into a lidded storage container. Refrigerate for at least an hour before sharing to let the flavors marry.

As written, the recipe makes a mediumish Mexican chipotle salsa. For a hot chipotle salsa recipe, increase the chipotle pepper, adobo sauce and jalapeños. For a mild salsa recipe, reduce the chipotle, adobo sauce and jalapeños. I’ve included further details in the recipe.

How Long does Homemade Chipotle Salsa Last?

This Chipotle Salsa Recipe lasts for about four days in the refrigerator. Store it longer and it starts to sour. I find this recipe isn’t freezer friendly, so make it fresh and enjoy it!

A Few Mexican Chipotle Salsa Recipe Notes

• Blender Ready! I make this recipe in the VitaMix. While pulsing the ingredients, it dices uniformly and does it efficiently. However, this recipe can be made in blender or even a food processor!
• The beauty of homemade salsa is you can completely adjust it to taste. Start out with a mild, medium or hot salsa, see options in the recipe, and take it from there. Take the heat up by adding more jalapeños or chipotles. Need more smoky flavor? Add a bit more adobo. More freshness? Add a few more sprigs of cilantro! Too acidic? Add a pinch of sugar.
• Freezer friendly? I prefer this salsa made fresh and only stored in the refrigerator for up to four days. After that it begins to sour.
• Can I double this recipe? Absolutely! I do this quite a bit when making a Mexican food feast.

Share This Salsa With

• Sweet Potato and Black Bean Tacos
• Slow Cooker Pinto Beans
• Chipotle Inspired Sofritas Burrito Bowls
• Mexican Inspired Tofu Tacos
• Cauliflower Tinga Tacos
• Skillet Black Bean Vegetarian Enchiladas Verde
• Spanish Brown Rice
• Mexican Black Beans
• Back Refried Beans