Herbie Creative Recipes
Salsa Roja Antigua de Chipotle
Chipotle-forward roasted chile salsa with guajillo, habanero, tortilla-chip binder, and butter fry finish.
Created September 20, 2025 Last cooked January 20, 2026
Instructions
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Remove stems and most seeds from chipotle, guajillo, and habanero. Toast briefly on a hot comal or skillet until fragrant (a few seconds per side). Do not burn. Place in a bowl, cover with hot water, and soak 15-20 minutes until softened. Reserve ½ cup of soaking liquid.
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On the same comal or skillet, roast your chosen tomatoes/tomatillos, garlic (in skin), and onion slice until blistered, blackened in spots, and softened. Peel garlic once cool enough to handle.
Prep -
Add softened chiles, roasted vegetables, peeled garlic, tortilla chips, salt, onion powder, MSG, ½ cup chile soaking liquid, and ½ cup vegetable broth to a blender. Blend until smooth. Add more broth or a splash more soaking liquid until thick but pourable.
Cooking -
In a skillet, melt 2 tablespoons butter until foamy. Pour in the blended salsa. Simmer 5-7 minutes over medium heat, stirring occasionally, until it darkens slightly, thickens, and the flavors meld.
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Let the salsa sit 15-20 minutes before serving so the habanero edge smooths out. Taste and adjust salt if needed.
Notes
- Tomato base options: all tomatoes for sweeter deep red flavor; half tomato/half tomatillo for balance; all tomatillo for bright tang.
- Store in a clean airtight jar in the fridge; butter may solidify when cold and softens at room temperature.
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Deep chipotle heat. Perfect on tacos and eggs.