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Ancho-Chipotle Salsa

Ancho-Chipotle Salsa

  • Prep

    20 m
  • Ready In

    1 h 20 m
SEVIC

SEVIC

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • 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

Directions

  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

Sweet Apron
17

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
12

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
12

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.

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