Photo: Lee Harrelson; Styling: Jan Gautro
MAKES: About 4 cups

This chipotle salsa recipe is medium-hot. Use more chiles if you prefer hot, fewer for mild. If dried chipotles aren't available, use canned chipotle chiles, stemmed and seeded. You can make salsa up to 1 day ahead; cover and chill. Use for the shrimp and the pork tinga.


How to Make It

Step 1

Cover bottom of a 10- to 12-inch grill pan or heavy frying pan with foil and set over high heat. When hot, set tomatoes, onions, and garlic on foil. Turn occasionally until browned in spots all over, 5 to 6 minutes for garlic, 9 to 12 minutes for onions and tomatoes; remove each as done. Add dried chiles (omit this step if using canned chiles) to pan and turn often just until slightly softened and darkened in spots, 1 to 2 minutes. Let cool.

Step 2

Stem chiles; slit open and remove seeds. Wearing rubber gloves, break or cut chiles into small pieces; drop into a blender. Core tomatoes and cut into chunks; add to blender. Peel onions and garlic; coarsely chop and add to blender. Whirl mixture until smooth, pushing it down into blades as needed.

Step 3

Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add tomato mixture and stir often until it simmers rapidly, 3 to 4 minutes. Add lime juice and stir occasionally until salsa is fairly thick, 10 to 15 minutes longer. Add salt to taste.

Step 4

Nutritional analysis per 1/4 cup.

Ratings & Reviews

nestorthegreat's review

October 06, 2015
Absolutely cut back the lime juice. But add a couple of splashes red wine vinegar for a deeper flavor.

bbqwalt's Review

June 16, 2013
Too much lime the first time. Start with one lime maybe two. First batch four stars due to the lime. Second batch great.

dddj2011's Review

January 29, 2011
Let's just say that I've made this twice in the last three days. I used different types of dried chipolte chilies and liked both, though it did make a difference in the taste. I did not rehydrate the chiles as the recipe didn't say to (some recipes tell you to do this). The only thing I did differently was cut back on the lime juice a little bit. Great recipe even though it is a bit labor intensive. We have served it with chiles relleno, pork tacos and as a salsa with chips. Really nice, smokey flavor - just what you want from chipotles.

BasilDog's Review

January 29, 2010
Great flavor! A little spicy, even though I used fewer peppers than recommended. Will definitely make again.