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    Home » Recipes » Fermented & Pickled

    Chipotle Tomato Salsa

    Author: Peter Kolesnichenko · Published: Sep 26, 2022

    Jump to Recipe Jump to Video

    Chipotle Tomato Salsa is an easy appetizer perfect for game day with a bowl of Tortilla Chips, alongside Quesadillas or Tacos! Everyone will be asking for this unique and tasty salsa at your next party! You'll never want to buy store-bought salsa again!

    salsa in a glass bowl beside cilantro
    salsa ingredients prepped in glass bowls
    fresh chopped tomatoes and peppers in a pot making salsa

    Why You'll Love This Recipe

    • Flavor - this isn't your typical salsa recipe, but the perfect balance of smokey, tangy and spicy from Chipotle Peppers, fresh peppers and tomatoes
    • Chunky - the perfect texture to easily dip your tortilla chips, not a blended restaurant style puree
    • Large Batch Salsa - a perfect canning salsa to give away to family and friends
    • Uncomplicated - No pre-roasting of tomatoes or peppers, no blender. All you need is a cutting board, sharp knife and a large pot!

    Tomato Season Salsa

    The best season to make salsa is when vine ripened tomatoes are in season, they are also the cheapest to buy! This Chipotle Salsa recipe is perfect when all your tomatoes seem to ripen at once. You can use any tomato you want when making salsa. Paste Tomatoes like Roma are often used as they are meaty and have less juice and seeds. However, tomatoes are sold in supermarkets year round for you to make homemade salsa!

    Chipotle Salsa Ingredients

    • Chipotles in Adobo Sauce - smoked, dried jalapeño peppers in tomato sauce, easily found in supermarkets. The secret ingredient to amazing tasting salsa!
    • Tomatoes - vine ripened are best, and you'll need about 4½ pounds (2kg)
    • Peppers - variety of sweet and spicy peppers like Jalapeños, colorful Bell Peppers, and Banana Peppers
    • Garlic and Onions - white onions are popular for salsa, but I always use yellow onions for a stronger flavor because it tastes better in cooked salsa
    • Tomato Paste - adds depth and flavor
    • Sugar - creates balance in the acidity of the tomatoes
    • Spices - salt, paprika and oregano
    • Cilantro - fresh herb that perfectly compliments salsa
    diced orange bell peppers on a cutting board
    man holding a bowl of tomatoes picked from the garden

    What Peppers Are Used In Salsa?

    Sweet Peppers make up the majority of peppers in salsa, which are low on the Scoville Heat Scale. The spiciness in salsa is usually adjusted by one pepper variety, usually jalapeños, which allows you to control the heat. The rest of the peppers are sweet and colorful.

    You might have your favorite sweet pepper that you prefer. Depending on where you live will determine what peppers are available to you, unless you grow them yourself. The varieties you are flexible, here's some suggestions.

    • Sweet Bell Peppers, Red, Orange or Yellow - 0 to 100 Scoville Units
    • Sweet Paprika Peppers - 0 to 100 Scoville Units
    • Banana Peppers - 0 to 500 Scoville Units
    • Cubanelle Peppers - 100 to 1000 Scoville Units
    • Poblano Peppers - 1000-1500 Scoville Units
    • Anaheim Peppers - 500 to 2500 Scoville Units

    How to Make Salsa Spicy?

    Canned Chipotle Peppers in Adobo sauce is the hero of this recipe. Heat tolerance in recipes is varies to personal taste. This Chipotle Tomato Salsa is medium-spicy. Add 2 generous tablespoons of chopped Chipotles, taste and adjust to taste. You can't take away spicy heat, but it's easy to add in!

    Fresh Jalapeños are most commonly used in homemade salsas, but they aren't actually very hot. If you want to add jalapeño spice, increase to 1 cup of chopped Jalapeños. Keep the Jalapeño seeds in the salsa, which is the spiciest part of peppers.

    Here are some medium spice pepper suggestions. Use the Scoville Heat Units as your guide. Substitute Jalapeños with any spicy pepper of your choice.

    • Jalapeño Peppers - 2500 to 8000 Scoville Units
    • Fresno Peppers - 2500 to 10,000 Scoville Units
    • Serrano Peppers - 10,000 to 23,000 Scoville Units
    • Cayenne Peppers - 30,000 to 50,000 Scoville Units
    can of la morena chipotle peppers in adobo sauce
    pouring salsa in a jar with a ladle

    How to Make Chipotle Tomato Salsa

    1. Prepare the vegetables. Coarsely chop tomatoes, dice peppers, onion, chipotles and garlic.
    2. In a large non-aluminum stock pot, combine all the ingredients except the cilantro.
    3. Over medium-high heat, bring to a boil then reduce to simmer for about 1-½ to 2 hours.
    4. Add the cilantro and cook for 5 minutes. 
    5. Sterilize jars and carefully fill them with salsa.

    Canning Salsa

    Canning is the best way to preserve your salsa, but it can be tricky. Even the most seasoned cook can have canning fails. Here are some recommendations.

    • Vinegar - don't reduce the amount of vinegar in this recipe. Canning requires acid to limit bacteria growth
    • Sterilization - boil glass jars and lids for at least 10 minutes if at sea level height. Add an additional minute of sterilization for each 1000 feet higher than sea level.
    • New Lids - don't endlessly re-use your mason jar lids. Buy new lids with seals as needed.
    • Don't Burn Yourself - use Jar Lifter Tongs to carefully remove the hot jars from the boiling water.
    • Check the Seal - press the middle of the lid with your finger. If lid springs up or down, then the jar isn't sealed. As this jar isn't shelf stable, keep it in the fridge.

    Water Bath Canning

    • Fill sterilised jar with salsa, leaving ½" gap from the top.
    • Cover with lid and screw into place.
    • Boil salsa jars, fully submerged under water, for at least 15 minutes.
    • Carefully remove from canner, flip upside down and allow to cool for 24 hours until it seals.
    • If the pickles don't seal and lid still pops, just place in fridge and enjoy within a month

    Arm yourself with information and instructions from the experts (not me) but the government. Here are the links to the USDA Canning Guidelines and FDA Canning

    Full of flavor with smokey chipotles, garden fresh tomatoes and sweet chili peppers. A chunky chipotle salsa recipe that's perfect for canning.

    Tips and FAQs

    Making homemade salsa is simple, but here are some helpful tips for success.

    • Colourful Peppers - Choose colorful peppers to make your salsa look and taste interesting! If the recipe calls for 1 cup of pepper and you have extra left over, it's ok to throw it in! More peppers makes salsa chunkier!
    • Vinegar - Substitute Apple Cider Vinegar with Red Wine Vinegar or White Wine Vinegar
    • Be Generous - don't be stingy with your teaspoon measurements. It's a large batch and can handle it.
    • Mild Salsa - If you want a mild salsa, skip the chipotle peppers, but keep the jalapeño peppers without seeds
    • Safety - When preparing canned foods, If in doubt, throw it out! Don't risk something you are unsure of!

    Do I Need To Remove Tomato Skins?

    There is no need to remove the skin from the tomatoes before chopping. The tomato skins will cook down when you salsa is simmering on the stove. Coarsely slice and chop the tomatoes and you're ready to cook.

    What to Serve with Salsa

    This chunky salsa is the perfect dip for tortilla chips. Also use as a condiment topping for Quesadillas, Fajitas, Burritos, Taco Salad, Enchiladas or Nachos.

    How Long Does Canned Salsa Last?

    If canned salsa is made and store properly, it should last at least 12 months on the shelf. Some people have had success with longer periods. However my advice is to eat it up before tomato season where you can make it all over again!

    Can You Freeze Salsa?

    You might be surprised to hear that you can! Cooked salsa freezes well and can last 3-4 months in the freezer. Place cooled salsa in a freezer safe container or a Ziploc bag, removing any excess liquids. Leave enough room for expansion (about 1" from the top). Don't freeze salsa in glass jars as glass cracks, don't risk it.

    Full of flavor with smokey chipotles, garden fresh tomatoes and sweet chili peppers. A chunky chipotle salsa recipe that's perfect for canning.

    Tomato Recipes You'll Love

    • Mango Tomato Salsa
    • Tomato Bruschetta
    • Salsa Fresca - Pico de Gallo
    • Whole Marinated Tomatoes
    • Canning Whole Tomatoes

    The flavors in this Chipotle Tomato Salsa made with smokey Adobo Chipotles will blow you away. A delicious way to use up your summer veggies, with plenty of salsa to share with others. Follow the recipe with easy step by step video instructions. You'll never want to buy store-bought salsa again. Bon Appetit! Приятного аппетита!

    salsa in a glass bowl beside cilantro

    Chipotle Tomato Salsa

    Chipotle Salsa is perfect for canning, game day or family dinner night. An easy appetizer with a bowl of Tortilla Chips, or over Quesadillas or Tacos! Follow along with video instructions.
    4.43 from 7 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 30 minutes
    Cook Time: 2 hours
    Total Time: 2 hours 30 minutes
    Course: Condiment, Sauce
    Cuisine: American, Mexican
    Keyword: chipotle salsa, chipotle tomato salsa, homemade chipotle salsa
    Servings: 12 cups

    Equipment

    • Water Canner

    Ingredients

    Vegetables

    • 10 cups coarsely chopped Tomatoes 4½ pounds or 2 kg
    • 2 large Onions chopped
    • 5 cloves Garlic minced

    Peppers

    • ½ cup Jalapeño Peppers chopped with seeds in for extra spice
    • 3 cups Banana Peppers, chopped and seeded I used red Sweet Paprika Peppers
    • 1 cup Red Bell Pepper diced (or use entire pepper)
    • 1 cup Yellow Bell Pepper diced (or use entire pepper)
    • 1 cup Orange Bell Pepper diced (or use entire pepper)

    Canned Goods

    • 2 tablespoons Chipotles in Adobo sauce chopped
    • 1 can Tomato Paste 6oz/140g can
    • 1 ½ cups Apple Cider Vinegar

    Spices

    • 2 tablespoons Sugar
    • 1 tablespoon Salt
    • 2 teaspoons Paprika Powder
    • 1 teaspoon Oregano

    Fresh Herbs

    • ½ cup Cilantro chopped

    Instructions

    • Prepare the vegetables. Coarsely chop tomatoes, dice peppers, onion, chipotle peppers and garlic.
    • In a large non-aluminum stock pot, combine all the ingredients except cilantro.
    • Over medium-high heat, bring to a boil then reduce to simmer for about 1-½ to 2 hours.
    • Add the cilantro and cook for 5 minutes.
    • Prepare sterilized jars and carefully fill them with salsa. Prepare a water bath as per government canning guidelines, or eat fast and keep the salsa refrigerated.

    Video

    Tried this recipe?Mention @petersfoodadventures or tag #petersfoodadventures!

    ©PetersFoodAdventures.com

    Full of flavor with smokey chipotles, garden fresh tomatoes and sweet chili peppers. A chunky chipotle salsa recipe that's perfect for canning.
    Full of flavor with smokey chipotles, garden fresh tomatoes and sweet chili peppers. A chunky chipotle salsa recipe that's perfect for canning.
    Full of flavor with smokey chipotles, garden fresh tomatoes and sweet chili peppers. A chunky chipotle salsa recipe that's perfect for canning.

    More Fermented & Pickled

    • Homemade Sour Cream
    • Homemade Dill Pickles
    • Caramelized Onion Jam
    • Canning Whole Tomatoes

    Reader Interactions

    Comments

    1. Nora

      August 04, 2022 at 1:47 am

      5 stars
      I have never used chipotles before. Now that I've tried them, I'm really impressed! An excellent taste! Great recipe! Thanks!

      Reply
    2. Deb

      August 03, 2022 at 12:43 pm

      5 stars
      This has to be one of the best salsas I have ever had. The chipotle in adobo made the dish!

      Reply
    3. Rupali

      August 03, 2022 at 11:59 am

      5 stars
      Chipotle made such a difference to this beautiful salsa! I love smoky flavoured dips.

      Reply
    4. Andrea

      August 03, 2022 at 11:14 am

      5 stars
      this salsa turned out amazing! so so good and perfect for all things dipping!

      Reply
    5. heenie

      December 07, 2015 at 2:36 am

      Love it. Never heard of banana pepper though. How hot are they?

      Reply
      • PetersFoodAdventures

        December 07, 2015 at 9:52 am

        Not hot at all! That's why I recommend to keep the seeds in the jalapeños, which still makes it a mild salsa in spice. Also could be called a yellow wax pepper. ????

        Reply
        • heenie

          December 07, 2015 at 10:06 am

          I see, thanks 🙂

          Reply
          • PetersFoodAdventures

            December 07, 2015 at 10:08 am

            The original recipe used Anaheim Peppers, but we don't have those here, well I found them once at a garden nursery last year, but not commercially sold.

            Reply
            • heenie

              December 07, 2015 at 3:04 pm

              We don't have such varieties here in Pakistan.

    6. youthfoodblog

      December 07, 2015 at 1:34 am

      A healthy element for the holiday season!

      Reply
    7. Gretchen

      December 07, 2015 at 12:40 am

      Love it! Homemade salsa is definitely delicious and it's great to cater it to your tastes. Or to what's growing in the garden. Last summer I didn't have enough tomatoes to can since I ate them all fresh or froze sauce for pasta. Maybe this sowing summer I'll be able to can some salsa. Jars are everywhere you turn here in the states and prices are pretty good. Mother don't get me started on all the accessories, I might have just bought a few new ones!

      Reply
      • PetersFoodAdventures

        December 07, 2015 at 1:08 am

        Thanks Gretchen! I've got so many tomatoes at the moment, and I haven't even hit full season yet! I've hit some 2nd had shops and found some cool older bottles, but still pricier than what I'm used to paying for new jars! lol

        Reply

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    Peter's Food Adventures - where you'll find Russian recipes, Slavic and International favorites with some fun travel and cooking videos. A Russian Food Blogger.

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