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I think this is the first homemade salsa I have ever made in my life. It is easy, delicious, and SPICY. I may have gone overboard with the amount of Chipotle peppers…Sweaty Betty over here.

This salsa would be good served at a party as a trio – with guacamole and maybe another more mild pico de gallo or salsa. Chipotle has a very distinct flavor that really spices things up a bit, but not everyone can handle the heat!


Salsa de Chipotle

From the May 2012 issue of Glamour Magazine

Serves 6


  • 6 medium sized tomatoes
  • Salt
  • 1/4 cup vegetable oil, plus 1 tsp. for pan
  • 1/4 spanish onion, chopped
  • 2 garlic cloves, minced
  • 2 tbsp. chopped cilantro
  • 1-4 chipotle chilies in adobo, plus a little of the sauce (use less if you like things more mild!)

Preheat oven to 350F. Cut tomatoes in half, and place them on a baking sheet lined with foil for easy cleanup. Season tomatoes with salt, and place in oven. Roast for 90 minutes. In a medium pan, heat 1 tsp. oil, and saute onion and garlic until golden brown; set aside. When tomatoes are ready, put them into a blender. Add onions, garlic, cilantro, and chilies. Blend on slow speed, and add salt. Gradually increase speed while adding oil, and process until smooth. Serve with chips or as a sauce on tacos.