Make your own Chipotle fresh tomato salsa at home with just 5 simple ingredients ! This super chunky & flavorful salsa is a great condiment to have on hand.
There is just something really addictive about the combination of tortilla chips and salsa. Especially homemade salsa made with fresh, vine-ripened tomatoes !
This 5 ingredients Chipotle fresh tomato salsa definitely fit all the boxes when it comes to good salsa. Plus, it is super duper easy to fix and everything is ready in under 15 mins. 😉
Jump to:
💚Why you will love this recipe
- Incredibly easy and quick to fix - All you need to do is literally chop up some produce and mix them all together !
- A great healthy low calorie condiment - Salsa is a really great healthy dip that is also gluten-free, oil-free and only contains 18 calories per ¼ cup serving !
- Super versatile - It is great as a dip, condiment or in burritos and wraps. You can even use it as a topping for your savory toast ! ( Especially avocado toast )
🍅What you will need
📓Notes / Substitutions
- Tomatoes - It is recommended to use vine-ripen, red yet firm tomatoes. The best tomatoes for salsa are varieties that have less water content like Roma or plum tomatoes.
- Cilantro - If you can't stand cilantro, simply omit it, or substitute it with parsley.
- Jalapeño peppers - If sensitive to heat, reduce the amount used and do remove the seeds. Or, you can substitute it with green peppers instead. For spicier version, use serrano peppers in place.
- Lime juice - Lemon juice can be used in a pinch.
- Red onion - Can be substituted with white onion.
🔪How to make
Simply combine all ingredients into a large mixing bowl and mix well. Give it a taste and add more seasonings, if needed. Serve immediately, or let it sit in the fridge for a few hours to really let the flavors develop !
✔Helpful tips
- Remove seeds and pulp of tomatoes - This helps prevent watery salsa, as most of the water is stored in the seeds and pulp. This can be done by slicing tomato down the middles and scooping its seeds out using a spoon. Do check out this blog post on how to seed tomatoes for a more detailed guide.
- Start with small amounts of lime juice - You can add more afterwards, if needed.
- Let salsa sit for some time before serving - If you have extra time on hand, it is best to let salsa sit in the fridge for a couple of hours before serving to allow time for the flavors to develop.
- Add a pinch of sugar - If your tomatoes are out-of-season or slightly unripe, throw in a pinch of sugar to balance out its sourness.
- Make it your own - Feel free to play around with the ingredients and seasonings proportion to suit you and your family's taste !
🥗How to serve
Wondering what you can do with this salsa other than dipping tortilla chips in them ? Here are a few ideas on how to use them !
- Use it as a topping to top your burrito or tacos.
- Salsa is a must have condiment for burrito bowls.
- Use it to top some freshly toasted baguette and you will have yourself some homemade bruschetta !
- I love using it as an oil-free dressing, especially to make this refreshing quinoa salad.
- Or, you can make some delicious vegan taco pasta with it.
❔Commonly asked questions
Store-bought or restaurant made salsa are oftentimes vegan as they are usually made from tomatoes, chili peppers, spices and seasonings. It is still recommended to turn and read the label just in case !
If you are using tomatoes that contains a high water content like heirloom tomatoes and did not core it beforehand, your salsa will most likely turn out watery. Salsa will also get soupier the longer it sits in the fridge as the tomatoes break down.
To fix watery salsa, simply strain it with a sieve sitting over a bowl. You can then add back the liquid until desired consistency is achieved. Alternatively, you can add cornstarch to thicken it.
You will need around 1 tablespoon of cornstarch per cup of salsa. Let cornstarch dissolve in equal amounts of water ( ex : I tablespoon salsa + 1 tablespoon water ) to form a slurry. Heat up salsa on stove until a gentle simmer and pour in slurry gradually until it reaches desired consistency.
Then, cook salsa for an additional 30-60 seconds to remove the taste of cornstarch. You can then remove it from heat and let it cool down before serving.
This salsa can be refrigerated for 3-4 days in a sealed container of jar. It can also be frozen for up to 3 months.
To freeze, portion them out using small zip-top bags or small storage containers before freezing. Or, you can do so using an ice cube trays. Pour leftover salsa into ice cube trays and place it in the freezer for a couple of hours until frozen. You can then transfer them into any bags or storage containers you like before storing them in the freezer.
Let frozen salsa thaw completely in the fridge overnight before serving. You might need to strain the salsa as it tends to get more watery after freezing. Do bear in mind that the texture will change slightly after freezing.
Some of the best variety of tomato to use in this fresh tomato salsa are Roma, beefsteak and plum tomatoes as they are meatier and are have a lower water content. Cherry tomatoes is also another great option.
🍽More vegan dips and sauces
If you did make this recipe, do leave a rating and comment down below, we love hearing from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook and Pinterest to get the latest updates. 😉
📖 Recipe
Chipotle Fresh Tomato Salsa ( copycat )
Ingredients
- 1 pound tomatoes cored and finely diced *
- ½ red onion finely diced
- 2 jalapeno peppers **
- ¼ cup cilantro leaves chopped ***
- 1 tablespoon lime juice or lemon juice
- ½ tablespoon maple syrup ( optional )****
- salt, to taste
Instructions
- Simply combine all ingredients into a large mixing bowl and mix well. Give it a taste and add more seasonings, if needed.
- Serve immediately, or let it sit in the fridge for a few hours to really let the flavors develop !
Notes
To freeze, portion them out using small zip-top bags or small storage containers before freezing. Or, you can do so using an ice cube trays. Pour leftover salsa into ice cube trays and place it in the freezer for a couple of hours until frozen. You can then transfer them into any bags or storage containers you like before storing them in the freezer.
Reheating - Let frozen salsa thaw completely in the fridge overnight before serving. You might need to strain the salsa as it tends to get more watery after freezing. Do bear in mind that the texture will change slightly after freezing.
Debra
Quick, easy, healthy....love it!