Skip to main content
Epicurious
Bon Appétit

Chipotle Salsa

By Kevin Taylor

4.1

(16)

This salsa from Café Iguana in Denver, Colorado is terrific with tortilla chips.

Recipe information

  • Yield

    MAKES ABOUT 3 CUPS

Ingredients

3 cups chopped tomatoes
3/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
1 1/2 tablespoons chopped canned chipotle chilies in adobo sauce (sold at Latin American markets)
1 1/2 teaspoons ground cumin

Preparation

  1. Combine all ingredients in medium bowl. Season with salt and pepper.

TagsSalsaCondimentTomatoVegetableCilantroHerbs & SpicesLimeCitrusFruitChipotleChileVeganNut FreeDairy FreeVegetarianGluten FreeQuickEasyNo-CookBon Appétit
Read More
All the Recipes From Bon Appétit’s Travel Issue
We’ve got baked cheddar and leek pasta, maple-mustard sheet-pan salmon, and a strawberry shortcake roll.
Chickpea Tachin With Herb Salad
The golden, crunchy corners are worth fighting over.
The Only Frittata Recipe You’ll Ever Need
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
29 Spring Pastas to Make the Most of Seasonal Produce
Like spicy carrot rigatoni and weeknight-fancy ravioli with peas.
Broccoli Confetti Rice
A veg-forward main or gets-along-with-everyone side.
Gingery Pork and Sugar Snap Pea Stir-Fry
Thinly sliced and cooked hot and fast, pork tenderloin is the juicy, cook-quicking weeknight champion of this vegetable-heavy stir-fry.
Baked Cheddar and Leek Pasta
Not stuffed shells. But not not stuffed shells either.