Recipes › Specialty Chilli › Smoked Chipotle Salsa
Smoked Chipotle Salsa
A deeply smoky, earthy salsa built around smoked/dried specialty chillies — chipotles, mulatos, or any smoke-dried variety. Blended with roasted tomato and garlic, this is the salsa that makes people ask what you did differently. Transformative on tacos, burritos, and eggs.
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Ingredients
- 4 dried chipotle or specialty smoked chillies, stems and seeds removedChipotle in adobo works as a shortcut
- 4 medium tomatoes, halved
- 4 garlic cloves, unpeeled
- ½ medium white onion, quartered
- ¼ cup fresh cilantro
- 1 tbsp lime juice
- 1 tbsp apple cider vinegar
- ¾ tsp salt
Contains: eggs, sulphites.
Method
- Toast dried chillies in a dry skillet for 30 seconds per side until fragrant. Soak in 1 cup hot water for 15 minutes until soft. Drain.About 18 min
- Broil tomatoes, onion, and garlic on a baking sheet for 10 minutes until charred. Squeeze garlic from skins.About 12 min
- Blend chillies, roasted vegetables, cilantro, lime juice, vinegar, and salt until smooth. Taste and adjust.About 3 min
- Transfer to a jar. Serve as a dip or salsa. Keeps refrigerated for 2 weeks.About 2 min
Tips
- Toasting the dried chillies first wakes up their smoky, complex flavor.
- Don't oversoak — 15 minutes in hot water is enough to rehydrate without leaching flavor.
- This makes an exceptional enchilada sauce if thinned with chicken stock.
Ring the changes
- Add ½ chipotle in adobo alongside the dried chillies for extra smokiness.
- Blend in a cup of canned black beans for a smoky bean dip.
Keeping it
Refrigerate for up to 2 weeks. Freeze for up to 3 months.
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