Chipotle Pepita Salsa at Home

This Chipotle Pepita Salsa is smokey, well-seasoned and addictively savory! This Trader Joe’s copycat recipe has roasted pepitas (shelled pumpkin seeds) blended with a roasted red pepper, chipotle chiles, fire-roasted tomatoes, onions and fresh garlic and cilantro. An addictively smokey and savory salsa!

It’s game day and I made a batch of salsa.

But it’s not your typical salsa. Since we’re ankle deep in the season for all things pumpkin, we’re using pumpkin seeds. YES pumpkin seeds. If you’ve had Trader Joes Pepita Salsa, you may be familiar. I only looked at the ingredients listed on the back of the jar and made my own version.

For those unfamiliar, brace yourselves for some serious deliciousness. In it roasted pepitas are blended with chipotle peppers, roasted red peppers, tomatoes and onions for a roasted, toasted bonkers-satisfying salsa. I’m not exaggerating. It’s SO incredibly savory and smoky (thank you chipotles!) and the nuttiness from the roasted pepitas is out of this world.

To cook this Chipotle Pepita Salsa Set out:

• pepitas – Use raw and unsalted, shellled pumpkin seeds.
• tomatoes – I personally prefer roma tomatoes.
• yellow onion – Or substitute with a red onion.
• olive oil – Lends fat and helps the veggies to soften and char when broiling.
• kosher salt – Enhances the flavors in this salsa.
• roasted red pepper – Lends additional smokiness and some sweetness as well.
• chipotle peppers (in adobo) – Adds smoky flavor with some spicy heat.
• garlic – Adds distinct punchy flavor.
• cilantro – Lends a pop of bright herbaceous freshness.
• lime juice – Adds acidity and will enhance the flavors in the salsa.
• black pepper – Lends subtle bite and flavor.

Preheat your oven to 325℉ (or 160℃).

Place 1/2 cup (plus more for garnish!) onto a small, rimmed metal baking sheet. Roast in your preheated oven for 10 to 12 minutes or until fragrant and golden brown. Allow to cool while preheating your broiler to high.

Cut 6 roma tomatoes in half and quarter a yellow onion and place them cut-side down onto a rimmed metal baking pan. Drizzle with a few teaspoons of olive oil and season with salt and pepper.

Broil for 6 to 8 minutes, roasting the pan halfway through, until the tomato skin is blistered and the onions are caramelized in spots.

Next, to your food processor fitted with a blade attachment, add a 1/2 cup of the toasted pepitas, 2 chipotle peppers, 1 teaspoon adobo (or to taste), and 1 roasted red pepper.

Secure the lid and blend well.

Toss in all of the roasted tomatoes, onion, garlic, a small handful of cilantro (about 1/4 cup), 1 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.

Secure the lid one last time and pulse until combined.

Taste test with a tortilla chip to get accurate saltiness and add more if it needs it.

Enjoy! And if you give this Chipotle Pepita Salsa recipe a try, let me know! Snap a photo and tag me on twitter or instagram!