Spicy Roasted Tomato Chipotle Salsa Recipe

This Spicy Roasted Salsa Chipotle Salsa Recipe is flavorful and a great addition to the appetizer menu or to add a little heat as a condiment for chicken, pork or beef. If you’d like a milder version, easily adjust the amount of chipotle to preference.

Spicy Roasted Tomato Chipotle Salsa Recipe | shewearsmanyhats.com

I do enjoy roasted fruits and vegetables … and chicken … and pork. Okay, so maybe I like roasting things. Is that a crime? I think not. Especially when roasting brings out so much flavor in foods and makes your home smell so lovely in the process. There’s nothing better that brings about an appetite like aromas from roasting food wafting around the home. Those kind of aromas trigger the senses like nothing else, I’m telling ya.

Plus roasting is so easy. With minimal prep, pop a pan in a hot oven or grill and let it sit while you tend to other important things. It’s so very easy with such incredibly tasty results. This hot and Spicy Roasted Tomato Chipotle Salsa Recipe is no exception to the goodness of roasting.

Begin with ripe tomatoes and fresh garlic. Roast them for a short time, add them along with a small can of chipotle peppers with adobo sauce to a blender. Blend it all together. Pour the blended spiciness into a hot pan and simmer, allowing it to reduce down to a thick sauce. Finish the salsa by adding fresh cilantro and lime juice. Now you’ve got one flavorful, hot and spicy salsa to enjoy as an appetizer with chips, or as a condiment on top of chicken, pork or beef. A hamburger would be delicious with this Spicy Roasted Tomato Salsa. I’m drooling now just thinking about it!

Spicy Roasted Tomato Chipotle Salsa Recipe | shewearsmanyhats.com

Spicy Roasted Salsa Chipotle Salsa Recipe notes:

  • This recipe should come with a warning. This is really spicy salsa. Really. Of course, the heat index can be adjusted my reducing the amount of chipotle peppers used. If you’re wanting a milder version, maybe just begin with 1/4 of the can of chipotle peppers in adobo sauce, or thin and cool it down by adding plain tomato sauce or even ketchup if you’re desperate. But be warned, this is some spicy stuff.
  • The recipe below makes a large amount (we had a ton of ripe tomatoes from our garden that needed a job). It makes a little over 2 cups. So if you only want a small amount, plan accordingly.

Here are some other salsa recipes that you may enjoy:

Spicy Roasted Tomato Chipotle Salsa Recipe | shewearsmanyhats.comSpicy Roasted Tomato Chipotle Salsa Recipe | shewearsmanyhats.com

 

Spicy Roasted Salsa Chipotle Salsa Recipe

This Spicy Roasted Salsa Chipotle Salsa Recipe is flavorful and a great addition to the appetizer menu or to add a little heat as a condiment for chicken, pork or beef. If you’d like a milder version, easily adjust the amount of chipotle to preference.

Ingredients:

  • 2 tablespoons olive oil
  • 3 pounds ripe tomatoes
  • 3 cloves garlic
  • 7.5 ounce can of chipotle peppers in adobo sauce*
  • 1/4 teaspoon salt
  • 1 tablespoon fresh lime juice
  • 1/3 cup fresh cilantro, roughly chopped

Directions:

  1. Preheat oven to 450-degrees F.
  2. Spread 1 tablespoon olive oil evenly on baking sheet.
  3. Core and cut tomatoes in half. Crush garlic cloves and remove peel. Spread tomatoes and garlic evenly on oiled baking sheet. Roast in oven at 450-degrees F for 10 minutes, turn tomatoes and garlic over and continue roasting for another 15 minutes. Let cool slightly and carefully remove tomato skins.
  4. In a blender or food processor, add the roasted tomatoes, garlic and their juices, along with chipotle peppers with adobo sauce, and salt. Blend for a few seconds pureed.
  5. In a wide heavy bottom pan or skillet heat the remaining oil over medium-high heat until rippling. Pour in pureed tomato mixture. Bring to a low boil, then lower to a simmer. Simmer, stirring occasionally, for about 20 minutes or until mixture reduces and thickens.
  6. Let cool. Stir in chopped cilantro and lime juice to mixture to incorporate. Salt and pepper to taste.
    Serve right away or cover and refrigerate up to a week until ready to serve.

*This recipe is for a very hot salsa. For a milder version reduce chipotle amounts.

Originally published August 22, 2014.