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Chipotle Salsa - Casa M Spice Co

Chipotle Salsa

As someone who is in the lifelong process of learning Spanish, I must say that there are some things about Spanish that are much easier than other languages, but there are some frustrating aspects to it as well. The fact that quite often the same thing has multiple words for it, yet others don't have a word to describe them at all is a little bit of a frustration (not to mention the fact that the same word can have vastly different meaning and use case). While sometimes there are differences between them, often chiles have different names. One case in point is the jalapeño. When it's green it's a jalapeño, when it's red, dried, and smoked, it becomes a chipotle, but it also has an AKA of morita since there is also a chipotle meco chile out there. See what I mean? Now this recipe originally called for dried morita chiles, which is how we prepared it, but since dried chipotle chiles are not easy to find everywhere, we adapted this to use canned chipotles in adobo. The end result is just as good with less margin of error and ease of access too. A win for everyone.

If this salsa packs too much heat for you, feel free to add more tomato and onion to offset the chipotles in adobo. Coring the tomatoes first ensures the salsa doesn't get bitter from the seeds. Roasting everything just adds depth from the caramelization process on the tomatoes and onions (and to a lesser extent the garlic).

As always, from our table to yours... #SpiceConfidently #EssenceOfFlavor #ChemistryInTheKitchen #CasaMSpice

— Mike Hernandez


For the Salsa:
  • 1-1/2 cup avocado oil
  • 7 ounces chipotles in adobo
  • 8 Roma tomatoes, cored
  • 1 large sweet onion, chopped
  • 4 cloves garlic
  • 2 teaspoons Casa M Spice Co® Chain Reaction®
  • 2 teaspoons Casa M Spice Co® Cattle Drive®
  • 1 teaspoon dried oregano
  • salt and pepper to taste


If this salsa packs too much heat for you, feel free to add more tomato and onion to offset the chipotles in adobo.

- Mike Hernandez


  • 1.

    Preheat the oven to 450°F bake or 425°F convection bake.

  • 2.

    Put the tomatoes, garic, and onion on a lined baking sheet. When the oven is preheated, put the vegetables into the oven and roast for 30-60 minutes, watching carefully to see when the tomatoes start to brown and give up fluid and the onions start to brown. Remove the vegetables from the oven and let them cool a bit.

  • 3.

    Add the oil, chipotles in adobo, Casa M Spice Co® seasonings, oregano, and once the vegetables have cooled, the vegetables into a blender. Process and purée until smooth.

  • 4.

    Taste and adjust seasonings, then transfer to a sauce pot and let simmer for 15-20 minutes. Thin as needed with chicken or vegetable stock to get to the desired consistency.

  • 5.

    Serve the salsa warm. Refrigerate unused salsa for up to a week if it lasts that long!

1 comment

  • It makes my taste buds happy just to read this. Not just a great recipe made with excellent ingredients, but truly beautiful web page. Way to go!


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