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Chipotle Salsa

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Chipotle Salsa
  • Prep 40 min
  • Total 40 min
  • Servings 8
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Our smoky chipotle salsa is made with roma tomatoes, fire-roasted tomatoes and chopped chipotle peppers. Ready in 40 minutes, serve with your favorite tortilla chips.
By Angie McGowan
Updated May 24, 2012

Ingredients

  • 1 teaspoon olive oil
  • 1 medium onion, chopped (1/2 cup)
  • 1 clove garlic, finely chopped
  • 3 medium plum (Roma) tomatoes, chopped (1 cup)
  • 1 can (14.5 oz) Muir Glen™ organic fire roasted tomatoes, undrained
  • 1 tablespoon chopped chipotle chiles in adobo sauce (from 7-oz can)
  • 1 cup loosely packed fresh cilantro leaves
  • Tortilla chips

Steps

  • 1
    In large skillet, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until onion is very soft. Add plum tomatoes; cook 4 to 5 minutes or until tomatoes start to break down.
  • 2
    Stir in fire roasted tomatoes and chipotle chiles. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until thickened. Remove from heat; cool slightly.
  • 3
    In food processor or blender, place salsa and cilantro. Cover; process with on-and-off pulses until cilantro is finely chopped. Transfer to serving bowl.
  • 4
    Serve salsa with tortilla chips.

Tips from the Betty Crocker Kitchens

  • tip 1
    For more heat, add 1 chopped jalapeño chile (seeded, if desired) when you add the plum tomatoes.
  • tip 2
    For less heat, remove the seeds from the chipotle chile before adding to the tomato mixture.

Nutrition

Nutrition Facts are not available for this recipe
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