Chocolate-chipotle salsa

Chocolate-chipotle salsa

Points® value
Total Time
20 min
20 min
Try this salsa as a fajita filling or a topping for tacos, steaks, or fish fillets, as seen in the photograph. It makes a very large batch, perfect for a backyard barbecue or to bring along to a potluck party. If you are feeding a smaller crowd, you can cut the recipe in half. The leftover chipotle peppers will freeze really well. Transfer them to a small airtight container and they will be ready for you the next time you are looking to add a little smoky heat to a sauce or marinade. Cocoa nibs add a nice crunch and extra chocolatey goodness!


Plum tomato

2 pound(s), chopped

Canned yellow corn

15 oz, drained


1 large, white variety, finely chopped

Yellow bell pepper

1 medium, finely chopped

Garlic clove

4 clove(s), finely chopped

Jalapeño pepper

1 medium, stemmed, seeded, and chopped

Canned chipotle peppers in adobo sauce

3½ oz, chipotles chopped

Unsweetened cocoa powder

2 Tbsp

Kosher salt

2 tsp

Fresh lime juice

2 Tbsp

Cacao nibs

¼ cup(s)


1 cup(s), coarsely chopped


  1. In large bowl, gently mix tomatoes, corn, onion, bell pepper, garlic, and jalapeño. In food processor, purée chipotles, adobo sauce, cocoa powder, and salt. Add lime juice and continue to blend until smooth. Mix chipotle purée into vegetables, then fold in cocoa nibs and cilantro. Cover and refrigerate until cold, about 2 hours. The salsa tastes especially good fresh, but it can be made ahead and refrigerated for up to 3 days.
  2. Serving size: 1/2 cup