SalsasEasy

Chipotle Salsa

Name: Chipotle Salsa
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 6 Chipotle chilli in adobo; 3 tbsp Adobo sauce from chipotles; 2 cloves Garlic; 0.25 White onion; 1 tbsp Vegetable oil; 100 ml Soured cream; 3 Tomato; 0.5 tsp Salt

20 min (10 prep + 10 cook) Easy 8 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

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

£2.96

Total cost

£0.37

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

Calories

Protein

11g

Carbohydrates

Fat

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.