Chipotle Salsa

tomatoes

diced tomatoes with green chiles

lime juice

cumin

salt

sugar

black pepper

(depending

cilantro,

onion,

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.

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.

Do make this in a blender, NOT a food processor. I also suggest draining the canned tomatoes if you don't care for watery salsa. Fresh lime makes a difference. We added a tablespoon of minced garlic. Half an 8 oz can of chipotles in sauce will give you great flavor and medium heat. Fresh parsley is a good sub if you don't like cliantro (really?). This is easy and a good base for customization!

This was pretty good!! I like how you can make it as hot as you want. The smokiness from the chipotle was perfect. I used a can of Rotel with hatch chili, so that added a bit more to the heat factor! I did drain the tomatoes and the texture is perfect!!! Highly recommend!!

Oh my goodness!  This was great!  I made it twice.  Once as listed and once with Chipotle sauce (I didn't realize I had grabbed two different types when I bought the two cans).  Both were amazing!

This is my go to quick salsa recipe! So easy to adjust based on your pantry ingredients. 

This is my favorite of Ree’s salsa recipes, although her restaurant salsa comes in a close second. It is so good!! I make up batches of her salsas and divide them into packets and put them in the freezer. Sometimes when she is making a recipe on her show she will say it’s okay to use a store bought jarred salsa, but I would never any more and haven’t for years. I have gotten so used to always having Ree’s salsas in my fridge and freezer that I cringe when anyone mentions store bought.

Ok, so I changed all up dependant on what I like and had available.... <div><br /></div><div>I like spicy so I added the whole can of chipotle peppers, 2 pinches of cumin, 1&amp;1/2 tsp garlic powder or to taste, 1tsp garlic salt or to taste, 1 can whole peeled tomatoes, 1 medium can dice tomatoes w/onions.</div><div><br /><div>Added to blender, with chipotles on bottom(by blades to ensure proper distribution) &amp; used ice crusher mode to pulse/blend in 1-3 sec repetitions because I like it somewhat chunky but not soupy. </div><div><br /></div><div>I didn't wait longer than 20 minutes to eat as I added in skillet potato and sliced link sausage wraps. Good on food and good w/chips... </div><div><br /></div><div>Different taste then the jalapenos or serrano's I use, but very good for something quick and on the fly! </div><div><br /></div><div>Fresh ingredients instead of canned and powderd would improve, but worked for what I had on hand. </div><div><br /></div><div>This recipe has good bones and w/minor alterations like less cumin, no cilantro, sugar or lime, this has made it a go to recipe for me in a pinch<br /></div></div>

Oh my goodness, this stuff is so delicious! I used canned fire roasted tomatoes and added extra chipotle peppers. It was smokey perfection! 

So yummy! It was a big hit at the party I brought it to.

Made it. I did add a few garlic cloves.. but the measurements were perfect. I put in 5 Chipotle peppers because I love spicy salsa. But yes, drain the tomatoes otherwise it will be way to watery, unless that's what you prefer!

https://www.foodnetwork.com/apps/api/playback?path=/etc/sni-asset/food/videos/0/02/023/0232/0232253

Ree's smoky and spicy Chipotle Salsa is a perfect addition to her taco bar.

chipotle salsa

Cook Time: 10 minutes

Total: 3 hours, 10 minutes

Servings: 5

Author : Ree Drummond Bio & Top Recipes

Ingredients

Instructions

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