If you’re the kind of person who loves adding a fiery kick to just about everything, this homemade salsa picante is about to become your go-to condiment. Packed with bold flavor from fresh tomatoes, a medley of spicy chilies, smoky chipotle, and a tangy splash of cider vinegar, this salsa brings serious attitude to the table. The best part? It works just as well as a dipping salsa as it does a cooking sauce. Trust me—I spoon this stuff on eggs, tacos, grilled chicken… you name it.
What You’ll Need
Here’s what goes into making this spicy, smoky goodness:
- 10 dried chipotle peppers – for that deep, smoky flavor
- 2 cups chopped tomatoes – fresh or canned, your call
- 2 cups chopped mixed chili peppers – jalapeños, serranos, or a blend of your faves
- 1 small onion, chopped
- 4–5 cloves garlic, chopped
- 3 tablespoons fresh cilantro
- 1 tablespoon cayenne powder – adds that extra punch
- 1 teaspoon ground cumin – earthy and warming
- ½ cup water – to loosen things up
- Salt and pepper to taste
- ⅔ cup apple cider vinegar – for acidity and shelf-life
- Juice of 1 lime – because citrus makes everything better
Let’s Make It
This salsa is super simple to whip up, and the flavor payoff is massive.
- Start with the chipotle peppers. Place them in a small saucepan, cover with water, and bring to a quick boil. Turn off the heat and let them soak for 20 minutes until they’re soft. Once rehydrated, remove the stems, give them a rough chop, and toss them into a food processor.
- Rough blend. Add your chopped tomatoes, chili peppers, onion, and garlic to the processor. Pulse a few times to break everything down.
- Smooth it out. Add the rest of your ingredients—cilantro, spices, water, vinegar, and lime juice—and process until you get a smooth, pourable salsa. If it’s a little too thick for your liking, you can always splash in a bit more water.
- Cook it down. Pour the blended mixture into a large pot and bring it to a gentle boil. Then, reduce the heat and let it simmer for about 15 minutes. This step helps the flavors blend together beautifully and makes the salsa taste even better.
- Cool and store. Let your salsa cool down slightly before transferring it into sterilized jars or bottles. You can store it in the fridge for weeks—or start using it right away if you can’t wait (no judgment).
Storage Tips & Safety Notes
This salsa should stay fresh in the fridge for at least a few months, thanks to the vinegar content. If you’re serious about preserving it longer, consider checking the pH level. For safe, shelf-stable storage, it should be below 4.6 (ideally closer to 4.0 if you’re canning at home). Not sure about acidity? Add a little more vinegar to play it safe.
Want to stock up? These dried chipotle peppers are often easy to find online if your local store doesn’t carry them.
Oh—and if you’re into canning, go ahead! Just be sure to follow proper sterilization and sealing steps to keep your salsa shelf-ready.
Nutrition Facts (Per Serving – About 10 Total)
- Calories: 49
- Sodium: 79mg (4%)
- Potassium: 200mg (6%)
- Protein: 1g (2%)
Percent Daily Values are based on a 2,000-calorie diet.
This salsa is spicy, smoky, tangy, and absolutely unforgettable. Whether you’re slathering it over tacos, dunking chips into it, or stirring it into your favorite recipes, it’s a homemade staple you’ll turn to again and again. Make a batch—you won’t regret it!
