Easy Homemade Chipotle Salsa
Why buy Chiptole Salsa from the store when it’s so easy to make at home?
Some people think it may be silly to make homemade chipotle salsa, but did you know that the salsa you buy in most grocery stores that proudly displays their “chunky” label is absolute shit? Traditional salsa in Mexico is not made with golf ball-sized chunks of tomatoes, although they are rarely spicy even when they say “hot”. The machine-made salsa you buy in the grocery store can’t even get that correct, even when they try to label it “spicy”, it’s white people spicy at best. In Mexico, salsa is more often used as a condiment than a dip for chips. This salsa can be as spicy as you’d like and can used as either a condiment or for chips. Make this instead of buying the shit from the store.
Here is how we do our Homemade Chipotle Salsa!
You will need a food processor large enough to fit all of these ingredients. You could do this in batches but it will get annoying and messy very quickly.
Remove any stems from your tomatoes and chop them into quarters. Peel and Chop your onion into quarters. Roughly chop cilantro. We are aware that people are adverse to cilantro and we are sorry but you can substitute it.
Add tomatoes, onion, cilantro, and garlic into your food processor and pulse until all ingredients are roughly combined. Add in the rest of your ingredients and pulse in the food processor to your desired consistency. If you want something a little more for chip dipping, pulse it less. If you want more of a condiment for tacos, pulse a bit more. Add additional salt or pepper to your taste. And don’t ever buy salsa from the store again.
Our favorite gadgets for this recipe!
- This is not the food processor we used this is one that we love and that we have in our arsenal! The price point makes it really approachable and it does so much more than blend!
- Some of our knives are super expensive but we LOVE this knife from Victorinox! It’s regularly used in commercial kitchens.
- I don’t know how we survived without a cutting board mat! Stop using the kitchen hack of putting a wet paper towel under your mat and get yourself one of these.
HELL YEAH, IT IS! Homemade salsa is a nutritious choice. Packed with fresh ingredients like tomatoes, onions, peppers, and cilantro, it’s a low-calorie option that’s rich in vitamins, minerals, and antioxidants. You can use this to spice up any meal!
Yes, you can freeze homemade salsa! Freezing helps extend its shelf life. To do this, transfer the salsa to airtight containers or freezer bags, leaving a bit of space for expansion. When you’re ready to use it, let the salsa thaw in the refrigerator. While the texture may change slightly after thawing, the flavors will remain intact.
Homemade salsa can indeed go bad, like any other perishable food. In the fridge, it usually stays fresh for about 5 to 7 days.
The foam in homemade salsa is often a result of vigorous blending or processing. When the salsa is blended at high speeds, the air gets incorporated, creating the foam. You can reduce foaming by using slower blending speeds or pulsing the ingredients.
Homemade Chipotle Salsa
Description
This homemade salsa is made with mostly fresh ingredients and can be as spicy or mild as you would like.
Ingredients
- 8 Roma Tomatoes, cut in half
- 1 4oz can of diced green chilis
- 2 limes, juiced
- 1 tbsp ground cumin
- 1 tsp salt
- 1 tsp pepper
- 1 tsp sugar
- 1 small can of chipotles in adobo sauce (use less if you don’t want spice)
- 1 bunch of cilantro, rinsed and dried
- 1 medium red onion, cut in 4 pieces
Instructions
- In a large food processor add your tomato, onion, and spices. Blend for 1-2 mins or until smooth.
- Add chilies, chipotles in adobo sauce, and blend again for 1-2 mins
- Add lime juice and cilantro and blend again until smooth.
- Serve with warmed tortilla chips and enjoy!
