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Chipotle Salsa

Chipotle Salsa

Chipotle Salsa with dried chipotle chiles mixed with Roma tomatoes, garlic cloves, salt and freshly ground black pepper.


30 dried chipotle chiles or 3 cups chipotle chiles
1 cup chopped fresh pineapple
8 ripe Roma tomatoes, cored
12 garlic cloves, peeled
2 tablespoons salt
1/2 teaspoon black pepper, freshly ground


Combine all of the ingredients in a medium saucepan.

Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes.

When boiled appropriately, the liquid should be reduced by one-third and the tomato skins should be falling off.

Set boiled mixture aside to cool.

When cool, pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer.

Chill and serve.

Note: Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.

Nutrition Information

Recipe makes approximately 3 cups.

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