Ancho-Chipotle Salsa

Ancho-Chipotle Salsa

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SEVIC 0

"A wonderful salsa that uses chipotle and ancho. It adds depth to the overall flavor without overpowering the salsa, making it the perfect snacking salsa as well as a great addition to mexican dishes."

Ingredients 1 h 20 m {{adjustedServings}} servings 14 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 14 kcal
  • < 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 3.2g
  • 1%
  • Protein:
  • 0.5 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 299 mg
  • 12%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.
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Reviews 24

  1. 29 Ratings

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Sweet Apron
8/2/2011

I make a similar version all the time (Mexican husband!). I omit the onion & cumin and add Adobo seasoning. We use 2 small cans tomato sauce & 1 can petite diced tomatoes. Lime juice and a LOT of cilantro suit our tastes. GREAT in winter when fresh tomatoes are not the best. If you like the strong vinegar/acid flavor of supermarket jarred salsa, fresh salsa probably is not for you. Tweak the recipe to suit your tastes-so fun to change it up!

10000 lakes
9/7/2010

used 5 fresh roma (plum) tomatoes. used about 1/2 tsp crushed red pepper instead of the ancho (what I had on hand). I did not seed the chiptole chile and added about 1/2 T of the adobe sauce from the can of peppers. I also put in about 1/2 T chili powder. I used a food processor. I'm sure this would have been 5 stars without the changes, but it definitely was 5 stars with the changes. Update: I made 4 different salsas and had the husband try each. This was the winner (with the above changes) and the one I will be canning!

lnhopmann
8/28/2009

This was wonderful! The smokey flavor and great texture reminded me of the fresh salsa you get at a restaurant. Mild to medium heat but a lot of flavor. I wouldn't change a thing and plan on making this one often.