Chipotle Salsa

A smoky, fiercely hot salsa that leans on dried chipotle peppers for its character. Unlike bright fresh salsa where the tomatoes stay raw, this one simmers everything together for a full 20 minutes, which softens the heat and lets the chipotles bloom into the tomatoes and garlic.

The liquid should reduce by about a third, and the tomato skins will start slipping off on their own. That’s your cue it’s done. Cool everything before hitting the blender so you don’t blow the lid off, then strain to catch chile seeds and tomato skin bits for a silky finish.

The heat is real. Thirty dried chipotles build serious punch, so taste as you go and scale back if your crew is heat-averse.

Chef Tips

• Stem and shake the seeds out of the chipotles before simmering if you want smoky depth with less burn.
• Straining is optional but worth it. The sauce goes from chunky-rustic to glossy, spoonable salsa.
• Salt reads differently chilled than hot; taste again after cooling and adjust.
• Spoon onto tacos, quesadillas, scrambled eggs, or stir into pinto beans for instant depth.

Variations

• Swap half the chipotles for dried guajillo or ancho for a fruitier, less fiery profile.
• Toast the dried chiles briefly in a dry skillet before simmering to deepen their smokiness.
• Add a splash of cider vinegar or lime juice after blending to brighten the finish.