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The tomato-chipotle salsa in a bowl with chips and cilantro surrounding it.

Tomato-Chipotle Salsa

Meet your new go-to salsa recipe for every occasion! This tomato-chipotle salsa balances the perfect blend of flavors with deep smoky notes, caramelized roasted tomatoes and a refreshing pop of citrus. Best of all, the hands-on preparation time is under 30 minutes.
Course Appetizers
Cuisine Mexican
Diet Gluten Free, Low Calorie, Vegan, Vegetarian
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 16 servings
Calories 26kcal


  • Parchment paper
  • Large baking sheet
  • Food processor
  • Mixing bowl


  • 8 Roma tomatoes halved vertically
  • 2 tablespoons olive oil
  • Salt and pepper
  • 4 garlic cloves grated or minced
  • 1 lime juiced
  • 1 chipotle pepper from a can with seeds, chopped
  • 1 jalapeño with seeds and membrane, chopped
  • ¾ cup onion chopped
  • ¼ cup cilantro chopped
  • 2 tablespoons adobo sauce from canned chipotles
  • 1 teaspoon salt


  • Heat oven to 350 degrees. Rub the tomato halves with olive oil, salt and pepper. Place on a parchment paper-lined baking sheet and roast for an hour. Let the tomatoes cool for a few minutes.
  • In a food processor, pulse the tomatoes until they reach your desired consistency.
  • Move the tomatoes to a mixing bowl. Stir in garlic, lime juice, chipotle pepper, jalapeno, onion, cilantro, adobo sauce and salt. Taste. If needed, you can add more salt. You can also add another jalapeno if you'd like more heat, keeping in mind that the salsa's heat will intensify as it sits. Refrigerate for a few hours to allow the flavors to meld.
  • Serve cold or gently heat on the stove if you'd like a warm salsa. Enjoy!



  • Make sure you use Roma tomatoes, not another variety. The proportions were designed for the size of Roma tomatoes.
  • We are only using one, single chipotle pepper from a can, not all the peppers from one can. You can store the leftover chipotle peppers in the refrigerator or freeze them with some adobo sauce for future use.
  • I recommend wearing gloves when chopping the jalapeño for your safety.
  • This makes a medium salsa. For a mild salsa, do not add the seeds and membrane from the jalapeño and chipotle pepper.
  • Choose a lime that has some give when you press into it and firmly roll it on the counter several times before juicing. This helps release its juice.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Serving: 2tablespoons | Calories: 26kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 93mg | Fiber: 1g | Sugar: 1g | Vitamin A: 277IU | Vitamin C: 6mg | Calcium: 8mg | Iron: 1mg