What is Chipotle salsa made of?

This chipotle salsa requires only seven basic ingredients, and the end result tastes so fresh. You'll need canned tomatoes, onion and garlic, fresh cilantro, jalapeño and chipotle peppers, and fresh lime . This chipotle salsa is easy to make and comes together in about 10 minutes.

Which Chipotle salsas are spicy?

Red chili salsa is the spiciest salsa that Chipotle offers.

Is the salsa at Chipotle healthy?

Fresh tomato is light in calories (25 per serving), but it is packed with 550 mg of sodium per serving! The roasted chili-corn salsa contributes 80 calories and 330 mg of sodium , so we recommend choosing either of the tomatillos.

What is the main ingredient in Chipotle?

A chipotle (/tʃɪˈpoʊtleɪ/, /tʃɪˈpɒtleɪ/, chi-POHT-lay, chi-POT-lay; Spanish: [tʃiˈpotle]), or chilpotle, is a smoke-dried ripe jalapeño chili pepper used for seasoning. It is a chili used primarily in Mexican and Mexican-inspired cuisines, such as Tex-Mex and Southwestern United States dishes.

What is Chipotle's corn salsa made of?

A sweet salsa with medium heat, copycat Chipotle Corn Salsa recipe is made with roasted poblano peppers, jalapeños, red onion, citrus juice, and plenty of corn .

What does chipotle sauce contain?

Chipotle sauce is made from chipotles in adobo, spices, cilantro, lime juice, sour cream, and mayonnaise . All of these ingredients are blended together for a smooth, smoky, slightly spicy sauce your family will love!

What is Chipotle's tortilla made of?

Our flour tortillas are made with just four ingredients: wheat flour, water, canola oil, and salt .

Why is the chipotle salsa so spicy?

For the salsa in question, Chipotle uses chiles de árbol , which range from from 15,000 to 30,000 Scoville Heat Units (SHU). For context, jalapeños measure at around 2,500 to 8,000 SHU, while ghost peppers clock in at 800,000 to 1,000,000 — or even hotter.

Cultured Chipotle Salsa Recipe - Holistic Squid (2024)

You are here:Home » Posts » Scrumptious Recipes » Condiments » Cultured Chipotle Salsa Recipe

This post contains affiliate links

Emily Bartlett 9 Comments

I love salsa. Here in California, this condiment is an essential for our Latin-inspired cuisine. The problem is that store-bought versions are pretty rubbish, so I've been experimenting to create the perfect fresh, restaurant-style chipotle salsa recipe. I wanted something not too saucy, not too spicy, but fresh and flavorful. You guys – this is it. This cultured chipotle salsa is off-the-hook.

With the optional addition of a touch of fresh whey or sauerkraut juice this killer salsa becomes a probiotic-rich health food. If you like it spicier, feel free to add more chipotle or a diced jalapeno or two.

I'm planning on making gallons of this stuff while I have heirloom tomatoes and peppers fresh off our garden vine. I'll freeze it without the whey and then culture it when I defrost it. Come wintertime we can still relish the joys of summer's harvest.

Cultured chipotle salsa ingredients

3 medium sized tomatoes, roughly chopped
2 mild green chile peppers, seeded and roughly chopped
1/4 red onion, roughly chopped
2 cloves garlic, minced
1 tsp. raw honey – find raw honey here
1/2 cup packed, minced cilantro
1/2 tsp. paprika
1/2 tsp. ground cumin
1/2 tsp. ground chipotle – find ground chipotle here
Juice of 1 lime
Sea salt to taste
1 T. fresh whey or sauerkraut juice (optional for culturing)

Cultured chipotle salsa method

Place all ingredients in a food processor and pulse a few times until desired consistency is reached. (I prefer a fairly smooth salsa, but you may like yours chunkier).
If you have added whey or sauerkraut juice for culturing, allow the salsa to sit on the counter top overnight, covered, before transferring to the fridge. You can eat some at any time.Salsa should keep for 1 week uncultured and for several months when cultured.

Want more delicious simplicity in your life?

Even for the most organized families, getting healthy and delicious dinner on the table can be such a challenge.That’s why my hubby and I createdReal Plans – our new online meal planner that will revolutionize the way you get dinner on the table.

Stuck in a rut with the same old dinners?Our delicious, home-style recipes are kitchen-tested and family-approved.
Got special dietary restrictions or tastes?We offer paleo, vegetarian, gluten-free and dairy-free plans in addition to traditional real food menus. Plus you can add and change recipes to your heart’s content.
Family of eight or partyof one…We’ve got you covered with fully customizable portion sizes.
Do you dread grocery shopping?Our dynamic smartphoneapp makes shopping a breeze.

Plus handybonuseslike…

A weeklytimelineto help you spend theleasttime possible slaving away in the kitchen.
Plan ahead optionsincludinga month’s recipes in advance, plus a double recipe each week to bank ‘fast food’ in the freezer.

Subscribe to Real Plans Now

Traditional, Paleo, Vegetarian, Gluten-free, and Dairy-free plans available
Our 30 day money back guarantee makes Real Plans RISK FREE!

Reader Interactions

Comments

holly says
December 20, 2013 at 7:02 pm
Does adding thw whey or sauerkraut juice cause the salsa to be fermented or do you have to do something else or do something else to make the salsa fermented?
Reply
- Emily says
  January 3, 2014 at 2:09 pm
  Hi Holly, thanks for the question. The whey or sauerkraut juice are the fermenting agents. Other than that, you just need to leave it on the counter, covered, overnight.
  Reply
Jill says
January 8, 2014 at 3:56 pm
Hi Emily,
Can I buy whey? If not and I use sauerkraut juice, do I need to buy a certain kind?
Reply
- Emily says
  January 27, 2014 at 3:32 pm
  Hi Jill, thanks for your question. You can’t buy whey at any regular store, but you can buy yogurt, pour it into a floursack towel, pull the ends together with a rubberband, and hang for a few hours from a kitchen cabinet knob, collecting the whey in a bowl. If you opt for sauerkraut juice, buy a natural ferment that doesn’t use vinegar. Hope that helps!
  Reply
Jill says
January 8, 2014 at 3:56 pm
following
Reply
Claudia says
September 3, 2014 at 4:23 pm
Ok so I was making yogurt with raw milk and apparently set the temp on my Excalibur dehydrator to high. The temp of the “yogurt” after incubation was 113°f. Only My “yogurt” Didn’t Make right… It Separated into a thin layer of yogurt on top, curds at the bottom, and whey in the middle. Can I use this whey from my yogurt gone wrong in your recipes that call for whey? I’m struggling for ideas to use my half gallon of milk mess up bc raw milk isn’t cheap!
Reply
Claudia says
September 3, 2014 at 4:43 pm
Ok so I was making yogurt with raw milk and apparently set the temp on my Excalibur dehydrator to high. The temp of the “yogurt” after incubation was 113°f. Only My “yogurt” Didn’t Make right… It Separated into a thin layer of yogurt on top, curds at the bottom, and whey in the middle. Can I use this whey from my yogurt gone wrong in your recipes that call for whey? I’m struggling for ideas to use my half gallon of milk mess up bc raw milk isn’t cheap! (Sorry for the repeat post! Forgot to mark I wanted to be notified when a fallow – up comment was posted!)
Reply
- Emily says
  September 12, 2014 at 5:31 pm
  Hi Claudia – Yes, you can use the whey. You can also strain the ‘yogurt’ and make cheese.
  Reply
Lydia says
February 15, 2016 at 10:07 am
We are dairy free right now (trying to heal some eczema issues and dairy is a trigger). What can I use instead of whey? Sauerkraut will take too long to make to use that. Could we use the juice from bubbies pickles until I have something homemade to ferment with?
Reply