We are addicted to this easy oven roasted salsa recipe, and I am not even a huge salsa fan. I am not sure what took me so long to try making it, considering I have been making all sorts of things from scratch, like bread, pizza dough, apple sauce, granola, pancake mix (200% times better than Bisquick and as “quick”), and buttermilk biscuits.
We eat it with chips (obviously), as well as with eggs in the morning, in taco bowls, on salads. It’s an excellent salsa recipe. I used this recipe as a starting point, but modified to our tastes.
How hot is this oven roasted chipotle salsa recipe?
The heat level in this chipotle salsa is customizable. Use more or less peppers to control the heat based on how your family likes it. I make mine mild with just one chipotle pepper. Also remember that jalapeno peppers vary in the level of spiciness, so I recommend starting with one and adding more at the final step.
Since I only use one chipotle pepper, I divide the rest of the can into these small condiment cups and store in the freezer.
What tomatoes are best?
I see people in a grocery store buying tons of Roma tomatoes – I assume, for salsa making. I personally prefer tomatoes on the vine. After trying different kinds, these have the most flavor to me. Tomatoes are the base of this recipe, so the quality of the tomatoes definitely makes a difference.
How much salsa does this recipe make?
I used 6 medium-sized tomatoes and one large onion to make this oven roasted chipotle salsa recipe, and end up with two 13 oz. Bon Maman jam jars. This is our favorite jam and I collect the jars to use them for storing salad dressing, salsa, seasoning, etc.
- 6 medium tomatoes, quartered
- 1 large yellow onions, cut into wedges
- 6 cloves garlic, unpeeled
- 1 jalapeno pepper (use more if you like spicier salsa)
- 1 Tbsp vegetable oil
- 1 chipotle pepper in Adobo plus 1 tsp liquid from the can (use more for a spicier salsa)
- 1.5 tsp salt
- 1 tsp cumin
- 1/4 cup cilantro leaves
- 1 Tbsp fresh lime juice,from one lime
Position the oven rack at the top portion of your oven and turn on the broiler. If you don’t have a broiler, turn the oven on the highest setting.
Place the tomatoes, onion wedges, jalapeno pepper, and garlic onto a rimmed, metal sheet pan, lined with aluminum foil for easy cleanup. Drizzle with the oil.
Broil the veggies for 10-12 minutes until softened and charred.
When cool enough to handle, remove the skin from the garlic, and add the broiled vegetables to the food processor. Also add the chipotle pepper, Adobo liquid from the can, salt, 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 and/ or chipotle or jalapeno pepper.
This easy oven roasted chipotle salsa would be perfect for bringing to potlucks, or giving as gifts. If you like chipotle flavors, you should give this salsa a try.