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If there’s one thing I’ve learned from my years working in test kitchen it’s that home cooks don’t utilize their broiler enough. It’s an incredibly powerful cooking method that should be used for more than just toasted garlic bread.
As an intern at America’s Test Kitchen, I quickly learned that broiling vegetables is a quick and effective way to a) soften vegetables and b) flavor vegetables. The open flame chars the produce and in turn imparts a ton of flavor. I use this method in this recipe. It’s perfect for a fresh tomato salsa! It slightly softens the vegetables just enough so it’s not raw like a pico de gallo, but is still fresh in flavor.
Why This Recipe Works
By lightly roasting the tomatoes and onion we achieve a fresh tomato salsa with chipotle that’s thick, not watery. Roasting evaporates out excess water which results in a more concentrated tomato flavor and less water.
Instead of using fresh jalapeños for spice, we’re using dried and smoked jalapeños packed in adobo sauce, aka chipotles in adobo. Chipotles add a lovely spice without overpowering the rest of the salsa. We also love the slight smokiness they add.
Chipotle Salsa Ingredients
Best Tomato for Salsa
It’s important to use Roma tomatoes for this homemade chipotle salsa recipe as they are more meaty and less watery. Look for ripe tomatoes that are deeply red with taught skin.
Chipotle Peppers
Canned chipotle peppers in adobo sauce are dried jalapeños that have been smoked and then rehydrated in a tangy and spicy tomato sauce. For this recipe you will need both the chipotle peppers and the adobo sauce it’s packed in. Look for chipotle peppers in the Mexican section of the grocery store or at any Mexican market.
Coriander Seeds
We love using coriander seeds in our fresh salsa recipes. Not only do they add a bit of texture, but they add tons of fresh coriander flavor without overpowering the salsa. If you don’t have coriander seeds, you can use scant half teaspoon ground coriander or cumin.
Oregano
If you can, try to use Mexican oregano. If not, marjoram or regular oregano can be used.
Chipotle Salsa Recipe Tips
- Don’t be afraid to let the tomatoes and onion get pretty charred. That char adds tons of flavor! The only thing to keep an eye on is the garlic. If the cloves start to get too brown, pull them out as needed.
- Do not peel the garlic prior to broiling. The skin will take the brunt of the flame, while the clove will slightly steam and soften.
- If you want a little more tangy, add a tablespoon or so of fresh lime juice. White vinegar will also work.
- For some added lusciousness, add a drizzle of olive oil while the salsa is blending.
What to Serve with Chipotle Salsa
- Spoon this salsa into our pork Tacos Arabes!
- We love serving this salsa with our Chicken Barbacoa Tacos. So smoky and flavorful!
- Add some kick to your breakfast with our Migas Breakfast Tacos.
FAQs
Stored in an airtight container in the refrigerator, this salsa will last up to 1 week.
Parsley is a great substitute for cilantro in about any application.
It’s important to transfer any leftover chipotles in adobo out of the tin can to an airtight glass container. We recommend placing a layer of plastic wrap over the chipotles as well to make it airtight.
Chipotle Salsa Recipe
Description
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Ingredients
- 4 roma tomatoes
- ½ large white onion
- 2 large unpeeled cloves garlic
- ¼ cup cilantro leaves and tender stems
- 3 chipotle peppers in adobo sauce
- 1 tablespoon adobo sauce
- 1 ½ teaspoons honey
- ½ teaspoon coriander seeds
- ½ teaspoon dried oregano
Instructions
- Preheat broiler with rack set in upper-middle position. Arrange tomatoes, onion and garlic on a baking sheet; broil until charred all over, 10-15 minutes. (*remove garlic cloves if they start to burn at all.)
- Transfer charred vegetables, cilantro, chipotle, adodo, honey, coriander seeds, oregano and ½ teaspoon salt to the bowl of a food processor or blender. Pulse until minced, about 15 (1-second) pulses.
- Season with salt and pepper to taste.
