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Easy Homemade Roasted Chipotle Salsa

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A little smoky, a smidgen spicy and a whole lot fresh. This salsa is delicious and just begging for chips to dip, tacos to be topped and nachos to be adorned.
Course Appetizers & Snacks
Cuisine Tex Mex
Keyword chipotle, dip, roasted, salsa, snack, tomatoes
Prep Time 5 mins
Cook Time 8 mins
Additional Time 2 mins
Total Time 15 mins
Servings 16 servings
Calories 21
Author Laurie McNamara


  • 2 pounds roma tomatoes halved
  • 1 medium white onion sliced into 1/2 inch slices
  • 1 medium red onion sliced into 1/2 inch slices
  • 4 cloves garlic unpeeled
  • 2 chipotle peppers in adobo plus
  • teaspoons adobo sauce
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup fresh cilantro
  • 1 medium lime juiced


  • Move your oven rack to the top portion of your oven and preheat to broil.
  • Place the tomato halves (skin side up), onion slices and garlic onto a rimmed, metal sheet pan.
  • Slide the pan under the broiler and cook for 6 to 8 minutes or until the skin on the tomatoes has blacken.
  • Allow to cool until the garlic cloves are safe to handle, then remove their skin and add the tomatoes, onions, garlic, chipotle peppers, adobo sauce, salt, pepper, cilantro and lime juice. Secure the lid and pulse until you've reached a desired consistency.
  • Taste and check to see if it needs more salt. Then either serve immediately or cover and refrigerate until you're ready to serve.


Calories: 21kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 253mg | Potassium: 166mg | Fiber: 1g | Sugar: 2g | Vitamin A: 604IU | Vitamin C: 10mg | Calcium: 13mg | Iron: 1mg