Restaurant-style salsa flavored with lime, cilantro, and a serious kick of chipotle. A spicy, party-sized batch just in time for Cinco de Mayo.
Garlic, red onion, and cumin give it extra flavor and texture.
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For those of you who have a hard time at the Mexican restaurant not filling up on chips and salsa (you know who you are), this salsa is for you!
This recipe makes a big batch, no need to worry about running out at your Cinco de Mayo party. Or you can fill a couple of mason jars and share it.
Chipotle chilis make this salsa spicy. You can easily adjust the heat to your personal taste by changing the heat in the Rotel (I used “original”, it also comes in “mild” and “hot”) and by changing the number of chipotles you use ( I used 2, you can use more or less).
In fact, you can adjust almost all of these ingredients to suit your own personal taste.
By the way, if you’re not familiar with Rotel, it’s a combination of diced tomatoes and green chilis. You can usually find it by the canned tomatoes. You can get store brands, but I like the name brand best.
Unless you have a very large food processor, I suggest doing this in steps and doing a final mix in a large bowl.
Start by placing the Rotel, cilantro, onion, garlic, and chipotles in your food processor. Look for chipotle peppers on the aisle where the Mexican foods are. They come in a little can and they are always packed in adobo sauce.
Pulse until it’s the desired consistency, about 10-15 pulses.
Transfer this mixture to a large bowl.
Next, put the diced tomatoes, cumin, salt, and lime juice in the food processor.
Pulse 2-5 times. The diced tomatoes are pretty soft and don’t take too many pulses before they turn to sauce. See how it still has a little texture to it?
Add to Rotel mixture and stir it well.
Refrigerate for at least 30 minutes-1 hour before serving, longer if you have time. It just gets tastier as it sits. Be sure to save 2 cups to make my Slow Cooker Salsa Chicken.
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