Red-Ribbon Roasted Salsa

Red-Ribbon Roasted Salsa

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feistykitty 0

"This recipe originated from a recipe that was supposed to duplicate that of my favorite Mexican restaurant. I've heavily modified the original recipe and like this variation SO much more! It's relatively easy. This makes a medium-hot salsa. I've named it 'Red-Ribbon' because it took second place at my company salsa competition last Cinco de Mayo (lost first in a tie-breaker!)."
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3 h servings 16 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 16 kcal
  • < 1%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 3.7g
  • 1%
  • Protein:
  • 0.7 g
  • 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 391 mg
  • 16%

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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  • Prep

  • Cook

  • Ready In

  1. Fill a saucepan with water, stir in dried chipotle peppers, and bring to a boil. Reduce heat to low and simmer until peppers are soft, about 30 minutes. Drain and let cool. When peppers are cool, remove stems, cut open peppers, and remove seeds. Set peppers aside.
  2. Preheat an outdoor grill for high heat and lightly oil the grate.
  3. Grill tomatoes on hot grate until skin blackens and begins to peel, turning tomatoes often to blacken all sides, about 10 minutes. Set grilled tomatoes aside to cool.
  4. Place grilled tomatoes, chipotle peppers, yellow onion, white vinegar, salt, black pepper, and lime juice into a food processor; pulse a few times, then process until almost pureed.
  5. Refrigerate until flavors have blended, at least 2 hours to overnight.


  • Cook's Notes:
  • Dried chipotle peppers can usually be found in the Hispanic foods section of a grocery store (I'm in California, so they're easy to find, not sure about the rest of the country!) One bag usually contains about 10 dried peppers.
  • To make the salsa less hot, add more tomatoes or use fewer peppers. Substitute roasted garlic instead of fresh. If using roasted garlic, I generally use a few more cloves. Another idea is to squeeze the juice of one or more limes in to add some zest. To make salsa hotter, use fewer tomatoes or more peppers.
  • If grilling tomatoes isn't an option you can also broil them, but they generally won't blacken quite so much.



This has fabulous flavor! I did have to alter a little to suit what I had on hand. I only had 3 chipotle peppers, so I did add some jalapenos because we like it spicy (and spicy it is!! We're ...

Delicious salsa. I halved the recipe and didn't have chipotle peppers so I roasted a jalapeño and a poblano instead. I also added a handful of cilantro. Possibly the tastiest salsa I have ever m...

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