Ancho-Chipotle Salsa Recipe -
Ancho-Chipotle Salsa Recipe

Ancho-Chipotle Salsa

Recipe by  

"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 Edit and Save

Original recipe makes 2 cups Change Servings
  • PREP

    20 mins

    1 hr 20 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 02, 2011

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 LOT of cilantro suit our tastes. GREAT in winter when fresh tomatoes are not the best. If you like the strong vinegar/acid flavor of supermarket jarred salsa, fresh salsa probably is not for you. Tweak the recipe to suit your tastes-so fun to change it up!

Most Helpful Critical Review
Feb 22, 2011

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 will be making this again.

Sep 07, 2010

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 from the can of peppers. I also put in about 1/2 T chili powder. I used a food processor. I'm sure this would have been 5 stars without the changes, but it definitely was 5 stars with the changes. Update: I made 4 different salsas and had the husband try each. This was the winner (with the above changes) and the one I will be canning!

Aug 28, 2009

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 making this one often.

Sep 13, 2010

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 :-) I was hoping this would be comparable to jarred salsa or jarred picante sauce but sadly, this recipe as written cannot replace those. The smoky flavor from the chipotles is particularly nice. Thanks for the great jumping off point!

Nov 18, 2010

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.

May 25, 2011

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 or as a sauce with dinner! I can't believe a review said this was not as good as jarred salsa.... what!?!? And salsa (or any other authentic Mexican dish) does not use chili powder... that's strictly an American creation. Give this salsa a try... quite a bit like what you would get in a Mexican restaurant.

Jan 25, 2011

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.


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  • Calories
  • 14 kcal
  • < 1%
  • Carbohydrates
  • 3.2 g
  • 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.2 g
  • < 1%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 0.5 g
  • 1%
  • Sodium
  • 299 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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