Ancho-Chipotle Salsa

Ancho-Chipotle Salsa

24
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."
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Ingredients

1 h 20 m servings 14 cals
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Original recipe yields 8 servings

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Nutrition

  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • 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.

Reviews

24
  1. 29 Ratings

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Most helpful positive review

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 LO...

Most helpful critical review

I found this rather flat and tasteless. I had to keep adding salt and sugar to try to balance it out. I still didn't have much luck with it. It's not bad, just not great. I don't think I wil...

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 LO...

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 f...

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 ...

For our tastes this recipe required more jalapenos, more chipotles, more garlic, more onion, more cilantro, and more cumin. I'm willing to concede that we may walk on the wild side a bit though ...

This was my first time ever trying to make salsa. I followed this recipe, and was very pleased; so was everyone else who tried it.

Very, very good salsa. This is authentic Mexican salsa, not the jarred stuff with chunks of tomato in it. Very versatile as well, increase the peppers to increase the heat. Great with chips o...

Great recipe. Very versatile. You can make it hotter or not so hot. Didn't have ancho chilis so used more jalapenos. So much cheaper and yummier than the jarred stuff.

I found this rather flat and tasteless. I had to keep adding salt and sugar to try to balance it out. I still didn't have much luck with it. It's not bad, just not great. I don't think I wil...

I tend to stick with Salsa verde, but this was a good change of pace. I used a bit more adobe sauce to kick it up a notch. Family loves it, so it passes the test.