Mexican Chipotle Salsa Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A smoky chipotle salsa made in a blender with fire-roasted tomatoes and adobo sauce. Ready in 10 minutes, adjustable for heat level, and perfect with tortilla chips or your favorite Mexican dishes.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 14.5 oz (411g) Fire Roasted Tomatoes (canned* see note)
- 1 C (105g) White or Red Onion (large dice, about 1/2 an onion** see note)
- 3/4 C (100g) Green Bell Pepper (large dice, about 1/2 a bell pepper)
- 1/4 tsp Cumin (ground)
- 1 Chipotle Chili (from a can of chipotle chilis in adobo sauce. Look for gluten free if needed. )
- 2 tsp Adobo Sauce (from a can of chipotle chilis in adobo sauce. Look for gluten free if needed. )
- 4-5 Pickled jalapeño Pepper Rings
- 2 Large Cloves of Garlic
- 1 Tbs Lime Juice (from about 1/2 a large lime)
- 1/2 tsp Sea Salt
- Fist Full of Fresh Cilantro (stems and leaves*** see note)
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 10m
- Sodium
- 490mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 776mg
- Calcium
- 75mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 490MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.