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Mexican cuisine has a vast variety of salsas and one of them is the famous chipotle salsa. Mostly used for Tacos Arabes but also offered in many taquerias as a garnish and used to marinade chicken and for pork stews. This chipotle salsa is versatile and can be used for almost anything. The original chipotle salsa recipe requires dried chipotle peppers of two kinds but since I cannot find those in my local market I am using canned chipotles in adobo. This canned chipotles are smoky and very flavorful. Nothing more simple than to use an ingredient that is ready to be enjoyed.
The chipotle salsa recipe I am bringing today is very simple and has few ingredients. It is ready in less than 10 minutes and stays fresh inside the fridge for over a week when kept in a sealed container or a mason jar
Chipotle Salsa for Tacos Arabes
Ingredients
- 1/3 cup water
- 1/2 cup apple cider vinegar
- 1 can chipotle peppers in adobo a 7 ounce can minimum
- 3 garlic cloves roasted
- 1 tablespoon Mexican oregano whole
- 1 teaspoon sea salt
Instructions
- Add all ingredients in the blender starting first with the liquids and finalizing with the dry spices.
- Blend on high until all ingredients become together and become a velvety sauce.
- Pour into a mason jar close and refrigerate. If enjoying the sauce that same day just pour into a bowl and place on the table.
Notes
Watch the video and see how easy it is to make this salsa!
If you like Mexican food learning how to make the different varieties of sauces is a must. As the sauces help bring the authenticity of a dish as Mexican food without the appropriate salsa is not the same experience.
Chipotle peppers are jalapeño peppers that have ripen to acquire a red color. Then sun-dried to achieve that smokey flavor that is characteristic of this pepper. In many occasions the peppers are placed inside smokers to provide extra flavor. So when somebody tells you a chipotle is a ripen jalapeño that is true. I invite you to enter the fabulous world of Mexican salsas and try soon my smoky and mellow chipotle salsa recipe.
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Hello Adriana ~ My daughter does a lot of canning. Salsa is one of her biggest canning projects. Since this salsa doesn’t call for cooking with heat, we were wondering how we could can it in mason jars as she does her other salsas. Any advice? Please and Thank You.
This salsa doesn’t require cooking as the chipotle is already cooked. We are using canned chipotles. As for canning, this recipe is suitable for that process, so not sure what the issue is.
Hi Adriana- Can you confirm the amount of Apple Cider Vinegar? I used 1/2 cup and that is all I taste. Thank you!
-Erik H
The amount of vinegar is 1/2 cup and you have to use a full can of chipotles. It is the can that has 7 ounces of chipotles en adobo. If you taste only vinegar it is because you have not used enough chipotles. This is a hot salsa cannot be shy with the amount of chipotles required. If you use less chipotles then the vinegar used has to be less. Good luck!
Okay, I wasn’t sure about this sauce. I love chipotle flavored stuff, but I struggle with the heat. But Adriana! Oh wow! This sauce is now a staple in our fridge. When we run out, my husband asks me to make more. We eat it on everything: eggs, chips, burritos, tacos, and of course, Tacos Arabes. This is a fantastic salsa. So, so good.
It’s nice to have a salsa recipe that is a little different. I bet the chipotle makes it tasty.
It’s handy to have a delicious salsa, it just goes so well with so many dishes. Making a bigger batch does save time and energy. I am all for homemade stuff, so really like this recipe. Mexican flavours are just amazing.