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Mexican Chipotle Salsa lasts for about four days in the refrigerator. I’ve included further details in the recipe. For a mild salsa recipe, reduce the chipotle, adobo sauce and jalapeños. For a hot chipotle salsa recipe, increase the chipotle pepper, adobo sauce and jalapeños. Refrigerate for at least an hour before sharing to let the flavors marry.Īs written, the recipe makes a medium ish Mexican chipotle salsa. Last, taste for salt adjustment then pour into a lidded storage container.For a looser with smaller chunk salsa, pulse longer. For a chunkier salsa, pulse only a few times. Next, pulse until desired consistency.First, layer the ingredients into a blender: tomatoes, onion, bell pepper, cumin, chipotles and adobo sauce, jalapeños, garlic, lime, cilantro and salt.All you need is a blender and the ingredients. After opening a new can, pop the leftovers in a lidded glass jar and refrigerate for up to a week or freeze the chilis for up to two months. You will need:Ĭhipotle chilis in adobo sauce freeze with ease. Find them in a small can on the Mexican food aisle of your local grocery store. They are smoky, spicy and have a unique flavor that makes them so delicious in Mexican food recipes.
I’m reminded that some prefer a mild red salsa over a fiery chipotle hot salsa recipe.Ĭhipotle peppers in adobo sauce are the star of this red salsa recipe. With a rough outline of the ingredients, I started playing with the proportions of jalapeños, chipotle peppers, adobo sauce and onions to see what I preferred, and to tone it down a bit when needed. But after she showed me how easy it is to make homemade, and also, when I tasted it, I knew I had to start making my own. I had a habit of simply buying red salsa from the store. I started making homemade Mexican red salsa when my cousin shared this mouth-watering chipotle salsa with me so many years ago.