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Cocoa Chipotle Salsa

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Hey hey! The Tomato Love Recipe Exchange continues this week with all sorts of delicious recipes for tomato salsa and dips. And Cassie and I are excited to announce that we are also going to be giving away a gorgeous Cuisinart 12-Cup Food Processor to celebrate! Read below to learn how to enter the contest, and also how to share in the #tomatolove!

It would come as no surprise to my friends that, if given the option between just about anything and chips and salsa, I always choose the latter…especially in the summer! Whenever I walk by those beautiful fresh tomatoes at the market, a few almost inevitably end up in my bag to make a fresh batch of salsa for the week. Love me some good chips and salsa.

So for something different this week, I decided to try and add a little cocoa into a simple chipotle salsa recipe. I’m a huge fan of the chili/chocolate combination (as evidenced in this, this, and this post!), but I had never tried it in a salsa. Now I am wondering why — this was delicious! For those of you raising an eyebrow, the cocoa addition was very subtle. When mixed with savory ingredients, I find that it often adds this rich depth to the flavor profile. Loved it! Feel free to also add more or less of the peppers, depending on the level of spicy-ness you prefer.

Be sure to also check out Cassie’s rockin’ hummus post for the week over at Bake Your Day. And would encourage you to also check out the International Justice Mission’s “Recipe For Change” page, where we are all in discussion this summer about how to support the farmers who grow our tomatoes in the United States. And then of course, enter to win the Cuisinart 12-Cup Food Processor below!!!

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Cocoa Chipotle Salsa

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  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 4-5 cups 1x


Add a subtle cocoa kick to some delicious chipotle salsa!


  • 2 lb. tomatoes (I used roma)
  • 1 large white onion
  • 1 jalapeno, stemmed and seeded*
  • 1/4 cup chipotle peppers in adobo sauce (or one 3.5 oz. can)
  • 4 cloves garlic
  • 2 Tbsp. unsweetened cocoa powder
  • 1 tsp. salt


  1. Pulse all ingredients in a food processor until blended.  Serve or refrigerate up to one week.


*If you do not like spicy salsa, I would recommend leaving out the jalapeno and just starting with one or two chipotle peppers, and then add more of either to taste.

How To Participate In The “Tomato Love Recipe Exchange” Salsas & Dips Week:

For a chance to win a 12-cup Cuisinart Food Processor :

  1. Write and post a recipe on your blog featuring tomato APPETIZERS.
  2. Include “”Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by Cuisinart. Also visit Recipe for Change to learn more about how to support tomato farmers.” in your blog post.
  3. No blog? Just leave your recipe in the comments section.
  4. Add your link to the InLinkz widget below (we have the same widget code, so only add it on one site).
  5. Submit your post before Sunday July 22, 11:59pm CST.
  6. Anyone can participate in the link up, but the prizes will ship to US addresses only.
  7. More detailed info is available here. There are ways to earn additional entries, make sure to come back to this post and leave a comment for each entry that you complete.

Additional Entries For Everyone!

You can earn up to three additional entries by doing each of the following, but you must leave a comment below saying that you have done so.

  • Twitter: Tweet the following: “Join @gimmesomeoven & @bakeyourday in celebrating tomato farmers/recipes at the #r4c #TomatoLove Recipe Exchange! –”
  • Instagram: Instagram a photo of your submitted recipe(s) with the following text: “I just shared (your recipe’s name) in the #TomatoLove Recipe Exchange.”
  • Pinterest: Pin any image from this post, inviting people to participate in the recipe exchange. Use the #TomatoLove hashtag.
This Week’s Prize: A Cuisinart 12-Cup Food Processor

Cassie and I absolutely loved getting to work with this amazing 12-cup food processor from Cuisinart! This 1000-watt baby is POW-ER-FUL. But in contrast to some of the food processors I’ve owned and used over the years, it won’t kill your hearing as it’s processing your salsa! Hallelujah!! It is also comes with all sorts of amazing attachments, including a nesting 4-cup work bowl, a stainless steel slicing disk, a shredding disk, chopping/mixing blades, a dough blade, and all sorts of helpful info for use and recipes. Be sure to check it out, as well as other amazing Cuisinart products on their website, Facebook, Twitter, and YouTube!

Get your tomato salad recipes ready for next week!

Disclaimer: This giveaway is being sponsored by Cuisinart. I was provided a 12-cup food processor to review for this giveaway, as always, my opinions are 100% my own. This giveaway will be open until Sunday, July 22. The prize winner will be chosen at random using The winner will be notified and will have three days to respond before another winner is chosen. Contest is open to US residents only.

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49 comments on “Cocoa Chipotle Salsa”

  1. Hi Ali! Your salsa sounds so good! Got to try it! I spread the word about #tomatolove and IJM here this week and last week at Bake Your Day! My link is Tomato Mango Tango and hope you get a great turnout this week!

  2. My favorite tomato recipe is a fresh tomato sauce. I roast and char 2 pints of cherry or grape tomatoes. Mix them with about 1/4 cup of fresh herbs (sometimes more. I will use any herbs. A lot of basil, oregano, sometimes Thyme, rosemary, parsley). Add a clove or two of garlic. A diced anchovy filet and (this is my dirty secret ingredient) some dried potato flakes until the thickness is what I want.

    Its delicious.

  3. tweeted

  4. I have the Tomato Love Exchange Badge pinned at

  5. Whoa. This salsa looks crazy good. I’ve yet to add cocoa to any savory recipes but am itching to try it!

  6. That sounds SO GOOD! I’ve got hoards of tomatoes right now.

  7. Chips and salsa is my favorite summer snack. Love the pairing of cocoa and chipotle here!

  8. Dude that salsa is ooooooooooff the hook.

  9. roasted tomato salsa
    put on cookie sheet with olive oil, salt and pepper:
    -red pepper split and seeded
    -jalapino split and seeded (or 2)
    -garlic clove
    -4 large tomatoes
    -3 tomatillos
    -4-6 slices onion
    Preheat oven to broil…broil til charred
    Put all ingredients in food processor and blend
    Add salt and pepper, juice of one lime, cilantro to taste

  10. Just wanna say this salsa sounds so delish!

  11. This is beyond brilliant my friend. We need a chips and salsa date soon!!

  12. I chop up tomatoes out of the garden with just a little fresh garlic and cilantro- that is my salsa!

  13. Wow, this is so cool! I would have never thought to add cocoa powder to salsa!

  14. Ohhh, cocoa powder in the salsa! I really want to try this!

  15. I definitely have to try this chili/chocolate combo! It looks amazing!

  16. I just made fresh tomato sauce out of my garden. I roasted 10lbs of roma tomatoes with 10 cloves of garlic and smattering of sea salt all topped with olive oil in the oven on 400 for around 2hrs or untill it looked like the tomatoes had given off most of there juice. Then I ran the whole batch through a food mill and simmered the tomato garlic goodness on the stove till it reached my desired thickness. Canned all the lovely tomatoness with some citric acid for this winter as a lovely reminder that spring is coming.

  17. I hosted a “girls night” recently and did a Mexican Fiesta theme. I made Ranchero Deviled Eggs, and this Southwest Bruschetta for appetizers.

    Mix 4 diced beefsteak tomatoes with:
    1 peeled diced avocado
    2 finely minced jalapeno peppers
    3 chopped scallions
    1 tbs. minced garlic
    1 tbs. chopped fresh cilantro
    Blend in:
    Juice of 1 lime
    1 tbs. olive oil
    Mix well. Slice 1 French baguette in half lengthwise. Brush with olive oil. Top with brushetta mix and Monterey jack pepper cheese. Place under broiler until cheese melts. Cut each half in serving pieces. Serves 6

  18. my favorite tomato recipe is really not much of recipe….
    take some fresh summer produce like zukes and yellow squash and saute/brown in olive oil in a skillet. towards the end of cooking add some tomatoes and fresh herbs from pots like basil and thyme and finish cooking. spoon in bowl – maybe w/ a sprinkling of parm or over some rice or side w/ some baked beans – sit back in a comfy position, give a big sigh and dive in. ymmmy.

  19. This is seriously awesome! I’ve never even considered putting cocoa in salsa before! I also love the spicy/chocolate combination so I will def have to try this soon.

    Also, thank you for the Tomato Love Recipe Exchange reminder. While I’m away camping this week I’ll be thinking about what kind of delicious tomato salad recipe I can contribute :)

  20. Nothing beats fresh tomatoes in the summer! I’m currently in love with cherry tomatoes. To make a rough appetizer with chips (or it can be a main course as a healthy salad!) I make avocado black bean salsa–recipe adapted from the Barefoot Contessa:

    1 pint of cherry tomatoes, halved
    2 C black beans
    2 TB EVOO
    2-6 TB fresh lime juice (to taste)
    2 avocadoes
    1/2 red onion
    1-2 peppers, chopped (I prefer red, orange or yellow for color)

    Mix everything together, and feel free to add more or less of one ingredient according to taste. This recipe should be chopped and rough, not pureed.

    Come share in the tomato love at the Tomato Love Recipe Exchange, hosted by Gimme Some Oven & Bake Your Day, sponsored this week by Cuisinart. Also visit Recipe for Change to learn more about how to support tomato farmers.”

  21. woah – this sounds incredible!!

  22. LOVE-love-love the red color on the Cuisinart, for sure it beats the old white ones. To hear that it is quiet is wonderful.

    Your salsa looks yummy and I can hardly wait to try it, have never heard of adding cocoa to it.

    Provençal Tomatoes

    6 tomatoes
    Slice the tops off the tomatoes and scoop out just a little from the center of each.
    Arrange the tomatoes in an oven proof dish and sprinkle them with:
    fresh cracked pepper
    some herbes de Provence
    a sprinkle of lemon juice
    In a small bowl mix together:
    3/4 cup bread crumbs 
    about 1/3 cup fresh herbs of your choice, finely chopped
    1 or 2 cloves of garlic, minced (optional)
    about 1/2 cup grated hard Italian cheese of your choice
    Sprinkle the mixture heavily over each tomato, filling the cavities.  You can use any herbs you like, I used a combination of tarragon, basil, chives and thyme because that’s what I had around.
    Drizzle the tomatoes liberally with:
    olive oil 
    Bake for about 15 minutes, then put them under the broiler briefly to get browned.

  23. My year-round quick salsa fave:
    ■1 can (28 Ounce) Whole Tomatoes With Juice
    ■2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
    ■1/4 cup Chopped Onion
    ■1 clove Garlic, Minced
    ■1 whole Jalapeno, Quartered And Sliced Thin
    ■1/4 teaspoon Sugar
    ■1/4 teaspoon Salt
    ■1/4 teaspoon Ground Cumin
    ■1/2 cup Cilantro (more To Taste!)
    ■1/2 whole Lime Juice

    Preparation Instructions

    Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

    Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

    Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

  24. The Mai Family Cheeseball Addiction

    My mother made this recipe for years. We would eat the entire thing as an appetizer in about 10 minutes flat, then be almost full before the Thanksgiving or Christmas meal was even served. My mother mushed all the ingredients with her hands, but I prefer to use a processor. Each time I make it I experiment, but here is the basic recipe. It used to be devoured in ball form, but I just serve in a bowl as a dip with pita chips or some other sturdy cracker or veggie.

    2 packages Philadelphia Cream Cheese room temp
    1 small can crushed pineapple, drained
    1 cup chopped pecans
    1/4 cup white or green onion
    1/4 cup red pepper
    1/4 cup tomato
    1 Tbsp Lawry’s seasoned salt

    Combine all ingredients in a food processor. Chill covered for one hour and serve.

  25. I don’t have a blog butmy favorite way to eat a tomato as an appetizer is you slice the tomatoes pretty thick and place on a cookie sheet. Then I usually just toss some shredded parmesan cheese and ad salt & pepper to the top and broil. Love them. Of course, you an’t go wrong with the Caprese tomato, basil & mozzarella! Thanks,

  26. I started making a guacamole with tomato since I have food allergies, I used to add my fav salsa. I use my Ninja and add half an onion and chop, then a heaping T of garlic, a splash of key lime juice, S&P and two avacados and mix thoroughly. Then I take two roma tomatoes and cut off the top and squeeze out the juice and seeds. Throw them in and pulse for a few seconds otherwise they turn to mush and turn the whole thing grey. You want small chunks left. Enjoy on tortilla chips. Mmmmm.

  27. Roasted Salsa
    16 roma tomatoes
    2-3 onions
    10-15 serrano peppers
    8-10 cloves of garlic
    1-2 bunches of cilantro
    salt to taste

    Cut all veggies in half, roast at 375 degrees until tomatoes are soft and peppers have a slight char on them. Toss it all in the food processor and enjoy!

  28. I love homemade tomato sauce:
    lots of fresh tomatoes
    olive oil
    fresh basil

    That’s it. And it’s splendid.

  29. I don’t have a Blog, but I do have a few appetizer recipes that I love. This one is something I’ve only done once (don’t ask me why) and it also works great with homemade pesto.

    1 sml can tomato paste
    1 sml can tomato sauce
    1/4 tsp oregano
    1/4 tsp parsley
    1/4 tsp basil
    1-2 cloves fresh garlic minced (this depends on how much you LOVE garlic)
    olive oil
    1 bag cheese (ricotta) tortellini
    To serve;
    1 bag wooden skewers

    First I cook the tortellini until al dente. After your pasta is cooked how you like it, toss it in the olive oil and put it in a zip lock bag in the fridge until almost time to serve. I mixed up all of the sauce ingredients except the garlic, and simmered until it had that great tomato aroma that no self respecting pasta lover can deny (yum!). At this point at the garlic and cook for just a few more minutes, it keeps the strong garlic flavor this way. Remove the sauce mixture from the stove. At this time pull the tortellini out of the fridge and place them gently on the skewers ( I like to leave a good amount of skewer showing so I put about 4 pieces of pasta on each, but whatever works for you), put the sauce in a serving bowl, and place the pasta skewers around it to look fancy. Guests can dip and eat, or use plates.


  30. Mouth watering….

    • And now one of my favorite salsas:
      3 large tomatoes (heirloom are fun)
      3 stalks green onion
      Jalapeño or Serrano peppers (a couple should do, depends how spicy you like things)
      2 peaches
      1 mango
      1 Tbsp lemon juice
      1/2 cup chopped cilantro
      salt to taste

      Dice the tomatoes
      Slice the green onions
      deseed the peppers (heck, leave in the seeds, if you like it hot!)
      Peel and dice the mango and (optionally) the peaches.

      Throw it all together in a bowl, add the salt, lemon, and cilantro. If you want a smoother salsa, smash it up in the food processor, or eat it straight up as a sweet chunky salsa. You can also add a little cayenne pepper if you want, it goes really well with the mango. You can also roast the peppers first, for a little more chipotle flavor.

  31. Pick me! –
    Fresco Salsa

    6 roma (plum) tomatoes, diced
    1 red onion, diced
    2 jalapeños
    1 medium red bell pepper, diced
    1 medium yellow bell pepper, diced
    1 bunch cilantro, finely minced
    1 lime, juiced
    1 teaspoon salt, or to taste

    In a bowl, mix the tomatoes, onion, peppers, cilantro, lime juice, and salt.

  32. Dump Dip

    3 Tomatoes chopped
    2 jalapenos chopped
    1 can chopped black olives
    1 can chopped green chiles
    1 c of Italian dressing.

    Mix all ingredients, let the ingredients meld together for a few hours. Serve with corn type chips. I have also decreased the dressing and served as brushetta.

  33. I tweeted about the giveaway.

  34. I shared on pinterest.

  35. Just pinned it!

  36. 2 to 3 cups (approx.) diced watermelon
    1 cup diced tomato
    1 serrano chile, seeded and chopped
    1Ž2 Vidalia onion, minced
    3Ž4 cup minced cilantro
    2 teaspoons Mr. Doggitty’s Bajan hot sauce
    1 teaspoon sugar
    1Ž2 teaspoon salt

    Combine and enjoy!

  37. Can’t wait to try the salsa recipe. Sharing on pinterest. I would so love to try this recipe and win the food processer. :-)

  38. I have a few San Marzano tomatoes left over from making pizza last night. I will try this recipe using those and see how it turns out, thanks.

  39. Love, Love, Love your pie crust. My husband said now this salsa is awesome.

    PS: I shared the recipe on my pinterest.

  40. It looks very appetizing. I’ll follow your guide for my salsa for the next time.