Try this easy to make, restaurant-style Roasted Chipotle Salsa! All you need is a few minutes of hands on prep and only 7 ingredients! The veg is roasted for more intensified, smokey flavour that’s sweet, spicy and incredibly fresh! | Gluten Free + Vegan + Paleo
Hi, hello! I’m here today presenting you with this super smokey and utterly delicious roasted chipotle salsa. Basically the perfect excuse to go buy a big bag of your favourite tortilla chips. Or maybe if you really want to get some next level snacking done you can try frying up your own. You’re welcome.
Seriously though we’ve been making this salsa a few times a week for the past month and we’re two people who are usually big salsa fans.
We originally started off making a version of it a while back when making these highly rated Taqueria Style Tacos from All Recipes and now we’re putting it on e v e r y t h i n g: beef carnitas, nachos, tacos, etc.
Enough talking – let’s roast some stuff!
How to Make these Roasted Chipotle Salsa
So what’s in this?
- Whole Chipotle Peppers – see recipe notes if you only have jarred chipotles
- Jalapeño – leave in the seeds for an extra kick of heat
- Salt – don’t be stingy with your salt
- Cilantro (optional – you can skip this if you’re cilantro-averse)
Start out by placing your chipotles in a bowl and cover with water and letting it soak for at least 20 minutes to rehydrate the peppers. This will make them easier to blend up later.
While your peppers are soaking, roughly peel and chop your veg and roast for about 20 minutes. The dry heat from the oven will help release the natural sugars in your veg, caramelising and adding more depth of flavour that you otherwise wouldn’t get. It also makes for a more smokey, toasty and overall more tasty salsa.
Once roasted, add the veg, the soaked peppers and salt to a blender or food processor and process until smooth. Taste and season with salt. Start with about 3/4 teaspoon and add more as needed. You can always add more salt if needed but you’ll have a hard time trying to dial it back if you add too much.
And that’s it! Serve this in tacos, burritos, salads and anywhere you might normally use salsa. Keep leftovers stored in an airtight container in the fridge for up to two weeks and enjoy!
- 2 dried whole chipotles
- 4 large tomatoes, quartered
- 1 white onion, quarted
- 4 large cloves garlic, peeled
- 1 jalapeño, cut in half and seeds removed
- 3/4 teaspoon sea salt or to taste
- Fresh cilantro, optional
- Place the chipotles in a bowl and soak in water for at least 20 minutes.
- Preheat oven to 450°F/225°C.
- Spread the tomatoes, onions, jalapeño and garlic out on a large baking sheet and roast for 20 minutes.
- Place the roasted veggies, chipotles (just the peppers not the water), salt and cilantro if using in a high powered blender or food processor and process until mostly smooth.
- Taste and season with more salt if needed and serve.
You can use jarred chipotle peppers (usually in adobo sauce) if you can't get ahold of dried peppers. Your salsa might just have a slightly stronger tomato flavour.