Recipes Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mike's Chipotle Salsa 4.9 (8) 8 Reviews 7 Photos I came up with this recipe by adding several ingredients together. After many, many varieties, my wife decided this is the one she loves the most. We make it for almost every get-together with friends and it is always a hit. Enjoy! Recipe by mrssm5 Published on July 31, 2013 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 7 7 7 7 Prep Time: 20 mins Additional Time: 2 hrs Total Time: 2 hrs 20 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Ingredients 6 large tomatoes, roughly chopped 1 (7 ounce) can chipotle chiles in adobo sauce, or more to taste ½ bunch fresh cilantro, roughly chopped 1 medium onion, roughly chopped 2 medium jalapeno peppers, roughly chopped, or more to taste 1 medium lime, juiced 3 cloves garlic 1 tablespoon kosher salt, or to taste Directions Combine tomatoes, chiles in adobo sauce, cilantro, onion, jalapenos, lime juice, garlic, and salt in a blender. Blend on low speed until all ingredients are coarsely chopped. Place in the refrigerator and chill for at least 2 hours prior to serving. I Made It Print Nutrition Facts (per serving) 64 Calories 1g Fat 13g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 64 % Daily Value * Total Fat 1g 1% Saturated Fat 0g 1% Sodium 1120mg 49% Total Carbohydrate 13g 5% Dietary Fiber 4g 15% Total Sugars 6g Protein 2g Vitamin C 32mg 158% Calcium 32mg 2% Iron 1mg 4% Potassium 510mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved