Creamy chipotle chilli salsa with a deep smoky flavour and moderate heat.
About this recipe
Chipotle salsa is made from chipotles in adobo - smoked, dried jalapenos steeped in a rich tomato sauce. Its deep, smoky flavour and moderate heat make it one of Mexico's most popular salsas, brilliant alongside tacos, quesadillas and grilled meats.
History & Origin
The chipotle is a ripe jalapeño chilli that has been dried and smoked, a preservation technique that the pre-Hispanic peoples of Mesoamerica perfected centuries ago. The word 'chipotle' comes from the Nahuatl 'chilpoctli', meaning 'smoked chilli'. During the colonial era, the technique of marinating these chillies in a sauce of tomato, vinegar and spices was developed to prolong their shelf life. The creamy version with soured cream is a modern evolution that became popular in restaurants across central México. Today chipotle is one of the most internationally recognised Mexican flavours, and this salsa is a classic accompaniment to tacos, quesadillas and grilled meats.
Estimated cost
$5.81
Total cost
$0.73
Per serving
* Approximate prices based on Canadian supermarkets
Nutritional information per serving
98
Calories
1g
Protein
11g
Carbohydrates
7g
Fat
1g
Fibre
468mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Heat a little oil in a wide saucepan. Fry the remaining chopped onion until translucent, then pour in the green salsa. Cook for 5-7 minutes, stirring regularly, until the salsa darkens slightly and thickens.
- 2
Break the pressed chicharron into pieces roughly the size of your palm and add them to the salsa. Stir gently to coat.
💡 Pressed chicharron (chicharron prensado) absorbs the salsa beautifully. Crispy puffed chicharron can also be used but will soften faster.
- 3
Cover and simmer on a low heat for 10-12 minutes, until the chicharron has softened and soaked up the salsa. Season with salt to taste and serve with warm tortillas.
- 4
Chop all the meats into small, bite-sized pieces. Dice the onion, peppers, tomato and jalapeno.
💡 Having everything chopped and ready before you start cooking is essential - discada moves fast once it's going.
- 5
Heat the disc (or a very large, flat-based frying pan or wok) over a high flame. Start by frying the bacon until it renders its fat and turns crispy.
- 6
Add the chorizo and cook until it breaks down and releases its red-coloured oil, about 3-4 minutes.
💡 Si al recalentar la salsa se corta for la soured cream, licuala brevemente o batela with un tenedor for reintegrar.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
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