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Honey Chipotle Salsa in a bowl with chips.
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Honey Chipotle Salsa

When summer tomatoes are out of season, this Honey Chipotle Salsa with canned tomatoes and chipotle peppers in adobo can be made in the blender all year round! With the perfect balance of spice and a touch of honey to balance it, this blender salsa is ready in just a few minutes, perfect for taco night!
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Appetizer, Snack
Cuisine: American, Mexican
Diet: Gluten Free
Servings: 6 to 8
Calories: 20kcal
Author: Meryl Downing

Ingredients

  • 1 to 2 chipotle peppers in adobo
  • ¼ onion
  • 2 cloves garlic
  • 1 juice of a lime (about 2 Tablespoons)
  • 1 cup cilantro
  • 1 Tablespoon honey
  • ½ teaspoon kosher salt
  • 1 28 oz can crushed tomato (28 ounces)

Instructions

  • Add all ingredients except the canned tomatoes to a blender. Blend on low until large chunks are chopped.
  • Add canned tomatoes and blend about 10 or 20 seconds until ingredients are just incorporated, leaving some texture.

Notes

  • Heat Level - Using 1 chipotle pepper in adobo sauce will give you a little kick of heat without being overly spicy.  Add an additional pepper if you want it spicier.
  • Taste and Adjust - Blend the salsa just enough to incorporate the ingredients, then give it a taste with a chip.  You can add more chipotle peppers, honey, lime juice or salt to suit your taste!
  • Freezing - This salsa can be refrigerated for a week or frozen.  Extra chipotle peppers in adobe can also be frozen.

Nutrition

Calories: 20kcal | Carbohydrates: 5g | Protein: 0.3g | Fat: 0.05g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 196mg | Potassium: 38mg | Fiber: 1g | Sugar: 3g | Vitamin A: 186IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 0.2mg