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Instant Pot Bacon Mushroom Risotto

By 7 Comments

Bacon and Mushroom Risotto is a super easy side dish using your Instant Pot. Adding a bit of a Southwestern kick with New Mexico Chile Powder compliments the nutty flavor of the Arborio Rice and the earthy flavor of Mushrooms. A meal in itself, or a side dish for your favorite entree.

We like to serve this with Coriander Crusted Pork Tenderloin. The rich flavor of the risotto seems a perfect partner for tender pork.

Bacon Mushroom Risotto in a bowl.

What You Can Expect From This Recipe

Mushrooms are a tailor-made addition to creamy risotto. And adding bacon takes this risotto recipe to the next level. This traditional Italian dish gets a dose of fusion with Southwestern love by adding a bit of New Mexico Chile powder for a little heat.

Why Make Risotto In The Instant Pot?

  • It’s Fast and Easy: Let your pressure cooker do the heavy lifting for a hands-off risotto experience.
  • Ready in about 30-minutes. Cooking risotto in the Instant Pot takes the guess work, fear and doubt for this notoriously finicky dish.
  • Using a pressure cooker eliminates the traditional custom of standing over the pot and stirring, stirring …and stirring.
  • Risotto’s reputable creamy luxurious texture is not compromised.
  • It simply makes risotto a more accessible side dish. You’ll simply want to make it more often.
  • Scientifically there’s something about a pressure cooker and its results on any starchy food that seems to make it softer, stickier and the flavor seems better. The Instant Pot website says that “cooking under pressure or at higher temperature starch in rice gelatinizes to the maximum degree. This is why pressure cooked rice has a softer and stickier grain texture in comparison to boiled and steamed rice at normal pressure”.

Once the ingredients are gathered and the small amount of chopping required, all that’s left is a 6-minute pressure cook and it’s read to eat.

The Flavor Profile: The woodsy flavor of shiitake mushrooms are a great partner for the earthy rich flavor of the chile powder. Smoky bacon adds a layer of unforgettable flavor.

Let’s take a look at how to make Bacon Mushroom Risotto:

Ingredients You’ll Need

Ingredients to make bacon mushroom risotto.
  • Mushrooms: I like to use shiitake mushrooms for this recipe, but experiment with different varieties or even a mix of mushrooms. Oyster, Trumpet, Chanterelle or easy to find button or baby bella mushrooms.
  • Arborio Rice: Arborio rice is a short grain rice that is traditionally used to make Italian Risotto. It has a high starch content which gives it it’s creamy texture. No substitutions here please.
  • Parmesan Cheese: A hard Italian cheese with a nutty fruity flavor. Again traditional for risotto, no substitutions please.
  • Chile Powder: I prefer and always have a good supply of New Mexico Red Chile Powder. You can substitute Ancho Chile Powder.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Step by Step Instructions, It’s Easy

Cooking mushrooms and onions in Instantpot to make bacon mushroom risotto.
Adding aborio rice to instant pot to make bacon and mushroom risotto.
  1. Step 1: Cook bacon until crispy stovetop. Drain on a paper towel and set aside. Set the Instant Pot to Sautee. When hot, add oil and butter. Once butter is melted, add mushrooms and cook for 2 minutes, stirring occasionally. Warm the chicken stock in the microwave for 1 ½ minutes. I like to use my 2-cup Pyrex measuring cup. During the time the stock is heating, add the onions and cook, stirring regularly for 1 to 2 minutes.
  2. Step 2: Add the rice and chile powder and stir until rice is nicely coated., stirring for 1 minute.
Step three to make Bacon Mushroom Risotto.
Bacon and Mushroom risotto step 4.
  1. Step 3: Add the chicken broth and stir. Press the cancel button. Put the lid on, lock, and set Press ‘pressure cook on high, and set the timer for 6 minutes.
  2. Step 4: Once pressure is released and you can remove the lid, add in the grated Parmesan cheese, cream, cooked bacon pieces and a little more butter if you’d like.
How to make bacon mushroom risotto step 5.
Bacon Mushroom Risotto served in a bowl.
  1. Step 5: Stir all ingredients until well combined.
  2. Step 6: Grab your favorite serving bowls and serve this risotto with bacon and mushrooms immediately.
Bacon and Mushroom Risitto in a bowl.

Tips For Success

  • The rice itself is important. A high starch content rice is the key to the creamy texture of risotto. Arborio rice is readily available on grocery shelves. You can also Seek out Carnaroli rice, considered to be the king of rices when it comes to making risotto, and will give you that restaurant quality experience. You can find it at your favorite Italian Specialty Market. Avoid long-grain rices like Jasmine or Basmati, which are lower in starch.
  • No Need To Rinse The Rice: You need that starch residue that lives on the surface of the rice to achieve that creamy texture.
  • Use a Microplane Zester or a Box Grater to finely grate the Parmesan Cheese. Thicker chunks of cheese will not properly melt.
  • If the risotto is a bit too wet after the final stir after cooking, turn on the sautee function and drizzle in a little more milk.
  • Purchase regular thick cut bacon. Some of the fancier flavored smoked additives will over-power the delicate flavor of this risotto recipe. You want a balanced flavor.
  • Kitchen shears make easy work to cut the bacon into small pieces before frying.

Questions You May Have

Is Bacon Mushroom Risotto Gluten Free?

Yes, rice is a gluten free product and the ingredients are gluten free.

How To Serve It

Bacon Mushroom Risotto can be served as a main course. Or serve it with your favorite main course. May I suggest Italian Beef Tagliata, or these Lamb Skewers with Lemon Vinaigrette.

Leftovers and Storage

Store any leftovers in an air-tight container in the refrigerator for up to 4 days.

To reheat, take advantage of your microwave’s 50% power function. Reheat individual servings in 15-second increments. Add a little milk before reheating if the left-over risotto seems a little dry

Recipe For Bacon and Mushroom Risotto

And check out my category for Side Dish Recipes, you’ll find lots of great recipes including one of the most popular for Green Beans with Bacon and Brown Sugar.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Bacon Mushroom Risotto in a bowl.
Print Recipe
5 from 1 vote

Instant Pot Bacon Mushroom Risotto

Making Risotto in an Instant Pot is a breeze. The texture and creaminess is not at all sacrificed with the quick cook. Shiitake Bacon and Mushroom Risotto is a very special blend of Southwestern flavors. A beautiful compliment the nutty flavor of the Arborio Rice.
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Side Dish
Cuisine: Southwestern Mexican
Servings: 4
Calories: 303kcal
Author: Lea Ann Brown

Ingredients

  • 6 ounces Bacon chopped and cooked to crispy stage
  • 1 tablespoons canola oil
  • 1 tablespoon butter
  • ¼ cup sweet onion diced
  • 5 ounce Package Mushrooms sliced. Shiitake, button or baby bella work well here.
  • ¾ cup arborio rice
  • 1 teaspoon pure chile powder such as Chimayó or ancho
  • 1 ½ cups chicken stock placed in a Pyrex measuring cup and heated in microwave
  • 1 tablespoon heavy cream
  • 1 tablespoon unsalted butter
  • ¼ cup grated Parmesan cheese
  • Freshly ground pepper

Instructions

  • In a fry pan stovetop, cook the chopped bacon until crispy stage. Drain on paper towels and set aside.
  • Set the Instant Pot to Sautee. When hot, add oil and butter. Once butter is melted, add mushrooms and cook for 2 minutes, stirring occasionally. Warm the chicken stock in the microwave for 1 ½ minutes. I like to use my 2-cup Pyrex measuring cup. During the time the stock is heating, add the onions to the Instant Pot and cook, stirring regularly for 1 to 2 minutes
  • Add the rice and chile powder and stir until rice is nicely coated, for 1 minute. Add the warmed chicken stock. 
  • Press the cancel button. Put the lid on the Instant Pot making sure it's in the locked position and pressure valve is down. Press 'pressure cook on high, and set the timer for 6 minutes.
    When the timer beeps, release the pressure.
  • Once the pressure is released and you're able to open the lid, stir in the cheese, cream, cooked bacon pieces and a little more butter if you'd like.

Notes

Tips For Success
  • The rice itself is important. A high starch content rice is the key to the creamy texture of risotto. Arborio rice is readily available on grocery shelves. You can also Seek out Carnaroli rice, considered to be the king of rices when it comes to making risotto, and will give you that restaurant quality experience. You can find it at your favorite Italian Specialty Market. Avoid long-grain rices like Jasmine or Basmati, which are lower in starch.
  • No Need To Rinse The Rice: You need that starch residue that lives on the surface of the rice to achieve that creamy texture.
  • Use a Microplane Zester or a Box Grater to finely grate the Parmesan Cheese. Thicker chunks of cheese will not properly melt.
  • If the risotto is a bit too wet after the final stir after cooking, turn on the sautee function and drizzle in a little more milk.
  • Purchase regular thick cut bacon. Some of the fancier flavor smoked additives will over-power the delicate flavor of this risotto recipe.
  • Kitchen shears make easy work to cut the bacon into small pieces before frying.

Nutrition

Calories: 303kcal | Carbohydrates: 37g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 262mg | Potassium: 217mg | Fiber: 2g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg

Bacon Mushroom Risotto … It’s What’s For Dinner

Cheesecake Black Bottom Chocolate Cupcakes

By 8 Comments

These Cheesecake Black Bottom Chocolate Cupcakes are about to make you extremely popular. With a cream cheese filling hiding inside a luscious chocolate cake and topped with a swirl of cream cheese butter frosting. What’s not to love?

Chocolate black bottom cupcake with white frosting.

My Inspiration for these black bottom chocolate cupcakes:

It all started when we were invited over for Greg’s birthday party. He requested that I bring my Chili. Thank you Greg, such a compliment. But I felt the need to also contribute something a little more birthday-y. Cupcakes were on my mind, since I couldn’t steer myself towards making a cake.

So, a hunting I went for a cupcake recipe that would be adult appealing and kid friendly. I turned to one of my favorite baking sites, That Skinny Chick Can Bake. Liz is an expert baker with tons of reliable recipes. Of course, she offered many cupcake recipes, but once I laid eyes on this chocolate indulgence, I couldn’t resist. This is her mom’s recipe from the 70’s and I can see why it’s still wildly popular.

What Makes This Chocolate Cupcake Recipe So Good?

3 black bottom chocolate cupcakes.

Several things caught my eye about this recipe. One was the vinegar in the batter. The first chocolate cake I ever made was in 4-H as a child. A Devil’s Food Cake that called for vinegar. A curious ingredient, don’t you think? Actually the interaction between the vinegar and baking soda makes for a cake that is quite airy and moist. It’s a baking technique that was born from the Great Depression era when ingredients like milk, butter and eggs were scarce and often not affordable.

The combination of ingredients in this batter returns a rich, moist beautiful chocolate cupcake. Tucked inside the cupcake is a cream cheese, egg, sugar and chocolate chip filling. Reminiscent of cheesecake in texture and flavor, it’s a great little surprise when you bite into the cupcake. And topped with cream cheese butter frosting = perfection.

I am not a frosting fan. I’m the one who picks it off a cake. Unless it’s cream cheese frosting. Be still my heart when I’ve got a slice of carrot cake slathered with that stuff. From what I’ve read, these cupcakes are usually not frosted, but Liz used cream cheese frosting…how could I resist?

Cupcake Crazed – What’s Your Favorite Recipe?

I’m somewhat new to the idea of being a good baker, thank you very much Culinary School and all of those days spent in the Pastry Kitchen to help boost my confidence. And, I missed the cupcake craze a few years ago. But I feel my own craze on the way. Not a crazy craze with wild decorations, but one that reminds me of simpler cupcakes from my childhood.

What’s your go-to cupcake recipe?

Again, thanks to Liz for this recipe.

3 black bottom chocolate cupcakes.

I hope you give this cheesecake chocolate cupcake recipe a try, and if you do, please come back and give it a star rating. And leave a comment about your experience with the recipe.

And if you have a favorite cheesecake chocolate cupcake recipe, please let me know, I’d love to give it a try.

More Chocolate Dessert Recipes

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

3 black bottom chocolate cupcakes.
Print Recipe
5 from 2 votes

Cheesecake Black Bottom Chocolate Cupcakes

These Cheese Cake Black Bottom Chocolate Cupcakes are about to make you extremely popular. With a cream cheese filling hiding inside a luscious chocolate cake and a swirl of cream cheese butter frosting, what’s not to love?
Prep Time20 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: American
Servings: 28 cupcakes
Calories: 341kcal
Author: Lea Ann Brown

Ingredients

  • For The Filling
  • 8 ounces cream cheese at room temperature
  • ⅓ cup sugar
  • 1 egg
  • ⅛ teaspoon salt
  • 1 cup mini semisweet chocolate chips
  • For The Cupcakes
  • 3 cups flour
  • 2 cups sugar
  • ⅔ cup cocoa
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups water
  • ⅔ cup vegetable oil
  • 2 tablespoons vinegar white or cider
  • 2 teaspoons vanilla
  • For The Frosting
  • ½ cup 1 stick butter, at room temperature
  • 8 ounces cream cheese at room temperature
  • 2 ½-3 cups powdered sugar sifted
  • 1 teaspoon vanilla

Instructions

  • Line 2 muffin tins with paper liners (you may need a third muffin tin because this batch can make up to 28 cupcakes). Preheat oven to 350º.
  • In a medium bowl, beat together the cream cheese, ⅓ cup sugar, egg and salt until creamy. Mix in chocolate chips by hand. Set aside.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda and salt. Add the water, oil, vinegar and vanilla and beat on medium speed with hand mixer for 2 minutes, scraping sides and bottom of bowl, until combined.
  • Fill muffin cups ⅔ full with cake batter. Spoon 1 level tablespoon of cream cheese into the center of each cupcake.
  • Bake for 20-25 minutes. Cool.
  • Make frosting by beating the butter and cream cheese until smooth. add 2 ½ cups of powdered sugar and mix until combined. If your frosting is too thin, add up to another ½ cup powdered sugar.
  • Pipe frosting on cooled cupcakes.

Nutrition

Calories: 341kcal | Carbohydrates: 44g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Cholesterol: 33mg | Sodium: 258mg | Potassium: 118mg | Fiber: 2g | Sugar: 31g | Vitamin A: 332IU | Calcium: 28mg | Iron: 2mg

White Wine Chicken Potato Vegetable Soup

By 6 Comments

Chicken Potato Vegetable Soup Recipe with a broth loaded with flavor and white wine. With lots of vegetables it’s as healthy as it is delicious. This is an exceptionally full flavored soup. It practically says “bountiful harvest”.

Another great brothy chicken soup recipe is this one for Chicken Soup with Sweet Potatoes, healthy and on the table in a jiff. Check that one out.

Potato soup with vegetables and white wine served with bread.

I’m thinking we better squeeze in one more healthy, hearty bowl of soup before Spring food takes over our desires. Actually I’m one of those who doesn’t mind a  piping hot bowl of soup year round. Yes, even in July.

And, if I’ve said it once, I’ve said it a hundred times, soup is one of the best fad diets going. Brothy, full of vegetables and if lean meats are included – bingo.

This chicken potato vegetable soup recipe could very easily fall into that healthy clean eating category.

Golden, comforting and redolent of home cooking, chicken soup is one of the perfect, longed for foods of our childhood. A classic expression of mother-love. Soothing and homey as it is, basic chicken soup is a frequent guest our tables. A friendly flavor and oh so welcoming.

And oh so many ways to dress it up. Hearty or light, homey or exotic you’ll find many soup recipes on my site that will bring you health and happiness. I’m somewhat fanatical about them.

And with light brothy soups like this one, these three ingredients will make you a soup wizard. Pickapeppa Sauce, White Wine and Vinegar. Let’s find out what makes this chicken potato vegetable soup so delicious.

Ingredients You’ll Need

  • Pickapeppa Sauce: If I were told that I could only one bottle of sauce in my refrigerator door, this would be it. A sauce for the discerning connoisseur, its mellow flavor of cane vinegar is a special compliment to many dishes. It brightens and it adds a depth of flavor. It’s awesome and it’s Jamaican. I use it in practically all my soups and you bet it found it’s way into this chicken potato soup.
  • White Wine: We added white wine to almost everything in Culinary School. Pastas, soups, sauces. It simply adds a brightness and another dimension of flavor. It brings a balance of fruit and acidity to any dish. I’ve always followed the rule that you should only cook with wine that you’d drink. Friends don’t let friends use cooking wine from the grocery store. Just find a moderately priced white wine with a flavor profile that suits you. And choose one that’s dry and crisp. Sweet and oaky may not be the compliment you want for your savory meals. And unless you’ve just won the lottery, leave that $40 bottle of chardonnay in the wine fridge to enjoy with your next Shrimp dinner.
  • Vinegar: Vinegar. Magical vinegar can brighten, balance and sharpen your food. Culinary school confirmed my love of the use of vinegar and that it's as important to a cook as salt and pepper. It steps in to rescue and tame many flavors that want to bite back. Cider, wine, sherry, balsamic and distilled should be staples in your pantry. It somehow allows you to taste more flavors. Want those taste buds enhanced? Just add a teaspoon of vinegar.

What Kind Of Potatoes Are Best For Soups?

The versatile and reliable Yukon Gold potato.

The Yukon gold potato is thin skinned, smooth, waxy in texture, and relatively eye free. Its yellow-tinged flesh is richly flavored, fairly firm and moist, with medium starch content. Which means they’ll hold up to frying.

And there’s no reason to peel them. The skins are tender and tasty, just wash them well, and cube them into large bite sized chunks.

Yukon Golds are incredibly versatile. They're superb for mashing and in soups and chowders, and they're great for roasting and sauteeing.

Save the high starch potatoes like russet for baked potatoes, like this Slow Cooker Baked Potatoes Recipe. Their tough skins will keep the inside nice and fluffy.

 Serving the Soup:

Serve this chicken potato vegetable soup piping hot in white bowls to show off the beautiful colors of the vegetables and the rich stock. Finish with grated parmesan cheese and fresh baked bread. Beautiful meal.

White Wine Chicken Potato Vegetable Soup

Chicken potato soup with vegetables served in an italian white bowl.

I hope you give this healthy robust hearty Chicken Potato Soup a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite chicken potato soup recipe, let me know, I'd love to give it a try.

More Soup Recipes with Potatoes

And if you love soup as much as us, don’t miss my Soup Category. You’ll find lots of comfort food recipes including the most popular on my site for Anthony Bourdain’s New Mexico Style Beef Chili.

Print Recipe
5 from 2 votes

White Wine Chicken Potato Vegetable Soup

This is an exceptionally full-flavored soup. It practically says “bountiful harvest”. 
Prep Time30 minutes
Cook Time28 minutes
Total Time58 minutes
Course: Soup, Stews and Chilis
Cuisine: American
Servings: 8
Calories: 338kcal
Author: Lea Ann Brown

Ingredients

  • 2 quarts chicken stock
  • 3 cups white wine
  • 1 Tablespoon tomato paste
  • 1 ½ teaspoons Pickapeppa Sauce
  • 2 teaspoons dried basil
  • 3 medium potatoes Yukon gold recommended. scrubbed. Peeled optional, cubed
  • 1-2 cups butternut squash peeled and diced
  • 1 tablespoon butter
  • 1 tablespoon vegetable oil
  • 2 onions diced
  • 1 large red bell pepper cored, seeded and diced
  • 15 ounce Canned diced tomatoes
  • ½ pound fresh green beans stems removed, sliced crosswise
  • Salt and pepper to tast3e
  • 2 cups cooked chicken skinned, boned, cooked and cut into spoonable pieces
  • ½ teaspoon cider vinegar

Instructions

  • In a heavy soup pot combine the chicken stock and wine Bring to a boil. Turn down the heat to medium low and simmer. Whisk in the tomato paste and the Pickapeppa Sauce. Add the dried basil. Drop the potatoes into the simmering stock. Cover and let cook 10 minutes. Uncover and drop in butternut squash.
  • Meanwhile in a 9 inch skillet, heat the butter and oil over medium heat. Add the onion and saute until translucent, 3 – 4 minutes. Add the pepper and stir fry 1 minute. Add the tomatoes and stir another 3 minutes. Scrape the vegetables from the skillet into the stock mixture. Deglaze the pan with a bit of the stock mixture and add that to the soup pot. Continue to simmer the soup, covered for 5 minutes.
  • Uncover the pot and drop in the sliced green beans. Salt and pepper and keep seasoning until it's just right for you. Add the chicken. Continue cooking until the green beans and butternut squash are tender but not mushy. About 5 minutes.
  • Stir in vinegar and serve immediately.

Notes

If you’d like to use fresh basil instead of dried, Stack 8 – 10 fresh basil leaves with one hand, and with the other, gently slice into thin ribbon. Add the fresh basil just after you’ve added the green beans.
A Rotisserie Chicken works great for this recipe.

Nutrition

Calories: 338kcal | Carbohydrates: 31g | Protein: 19g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 37mg | Sodium: 497mg | Potassium: 1063mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2856IU | Vitamin C: 50mg | Calcium: 92mg | Iron: 5mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chicken Potato Soup … It’s What’s For Dinner

Homemade Mexican Restaurant Style Salsa

By 7 Comments

If you’ve ever wondered why the salsa at your favorite Mexican restaurant tastes so much better than anything from a jar, the secret is simpler than you might think. This Mexican restaurant salsa recipe delivers that same bright, slightly smoky flavor with just a handful of ingredients and a blender. Ready in 15 minutes, this classic Mexican recipe features tomatoes, chiles, garlic, and a quick pulse to create the kind of salsa that disappears fast once those chips hit the table.

A bowl of Homemade Restaurant Style Salsa.

We’re all very familiar with that moment at a Mexican restaurant when the chips hit the table and the salsa shows up right after? I always tell myself I'll have just a few chips. Then suddenly the basket is empty and I'm pretending I don't know how that happened. Here’s how to recreate that experience at home.

What Makes A Salsa Mexican Restaurant Style?

Mexican restaurant style salsa is usually a blended salsa made with tomatoes, onion, jalapeno or serrano peppers, garlic, cilantro, and salt. The texture is thinner than chunky salsa because it's blended quickly. Many salsas Mexican restaurants serve use canned tomatoes so the flavor stays consistent year round. Seasonings may vary from restaurant to restaurant and with regional differences.

Restaurant Salsa vs. Jarred Salsa

Restaurant salsas simply taste better than jarred. The main reason is the ingredients are all fresh, made fresh daily, allowed to rest a bit to meld flavors, and are not cooked like jarred salsas. Which makes them very different from pasteurized and and preservative laden jarred salsas. Restaurant salsa is is made using pulse blending for a thinner texture.

The 5 Main Ingredients Most Mexican Restaurant Use

  • Tomatoes: Usually canned. Sometimes fire roasted. Fresh tomatoes most certainly work, but canned tomatoes are reliable and available year round. Reliable because the’ll produce the same flavor every time.
  • Onion: White onion is used in traditional Mexican food due to its sharp bright flavor.
  • Chile peppers: Jalapeños or serranos. Serranos bring a little more heat, so when you order “hot” rather than mild salsa, it’s more than likely due to serrano peppers.
  • Garlic: Just a clove or two. Enough to give depth.
  • Cilantro and salt: Fresh cilantro for that unmistakable flavor. Salt pulls everything together.

Other adds ins include spices chosen by the restaurant, an acid that usually is a combination of lime juice and vinegar.

Restaurant Salsa Ratio

Just like making a good vinaigrette (1 part acid, 3 parts oil) , restaurants can also follow a basic ratio before adding their own signature spices. A basic rule to follow is:

  • 28 ounce can tomatoes
  • ¼ cup onion
  • 1-2 jalapeños
  • 1 garlic clove
  • 2 tablespoons cilantro
  • 1-1½ teaspoons salt

From there make it yours and add your own signature seasoning ingredients.

I was lucky to have an Executive Chef of a popular local Mexican restaurant share her combination of ingredients. I happen to think it’s the best restaurant salsa around. Let’s take a look:

Ingredients You’ll Need

Ingredients to make Mexican Restaurant Salsa.
  • Vegetables: Canned Tomatoes, Jalapeno Pepper, Onion
  • Tomato Juice: You may be wondering why drain the tomatoes and then add tomato juice. Tomato juice is a smooth product made by pureeing tomatoes and then straining. The juice in a can of tomatoes is a watery product produced by processing and canning tomatoes.
  • Seasonings: Cilantro, garlic, cumin, salt, red chile powder, Mexican oregano, sugar, cumin
  • Acid: Adding acid brightens flavors. For this recipe we’re using lime juice and apple cider vinegar.

Mexican Oregano is preferred for this recipe. It's peppery, grassy, earthy flavor is a good compliment for Mexican Food. If you don't have Mexican Oregano, substitute Marjoram. Known for its aroma and delicate flavor, its related to oregano and will bring a sweet undertone to any recipe.

How To Make Table Salsa, Mexican Restaurant Style

Mexican restaurants make huge batches of their salsas daily in large commercial blender machines. It’s basically a blender salsa that creates that smoother scoopable texture. The chef relayed the recipe to me in gallons, pints and cups, and did so by memory. It took me making many batches of this salsa to scale it down for the home cook.

I have a 14-Cup Cuisinart Food Processor that easily holds all of the ingredients for this salsa. Just a rough chop for the vegetables and add the rest of the ingredients, all you need is about twelve good pulses and you’re done.

If you have a smaller food processor you might need to make this in two batches. This can also a blender salsa recipe.

Step 1: How to make Mexican Restaurant Salsa.
Step 2: How to make mexican restaurant style salsa.
  1. Step 1: Rough chop the onion, drain the tomatoes and, if you’re wanting a milder salsa, remove the seeds and veins from the jalapeno.
  2. Step 2: Place all of the ingredients into a food processor or blender.

Pro Tip: How to remove seeds and veins from a jalapeno pepper: Cut off the top of the jalapeno pepper, use the handle of a spoon or fork to easily scrape out the seeds and veins.

Step 3 to make homemade Mexican Restaurant Salsa.
A jar of homemade restaurant style mexican salsa.
  1. Step 3: About a dozen pulses will blend the salsa into restaurant quality texture.
  2. Step 4: Serve immediately or store in the refrigerator. I like to use a Mason-style jar for storage.

What To Serve With Mexican Restaurant Style Salsa

It isn’t just for chip dipping, this type of salsa is great on:

Tips For Success

  • Heat Factor: The fresh heat flavor comes from a fresh jalapeno pepper or serrano peppers. When I make this salsa, I use jalapeno and remove the seeds and the veins for a milder heat. If you’re one of those who loves a burn baby burn salsa, add more jalapeno, leave the seeds and veins in or use serrano peppers.
  • Chile Powder (not chili seasoning): Use a single ground chile New Mexico Chile Powder for this recipe. Ancho Chile Powder will work. I prefer the warm heat from New Mexico Red Chile Powders. Avoid a Chili Seasoning blend used for chili soup recipes. These blends already contain other seasonings which would dramatically change the flavor of this salsa.
  • Cilantro: Always use cilantro. It’s part of the restaurant salsa experience.
  • Texture Is Everything: Restaurant salsa is much thinner than pico de gallo. It should almost pour without being watery. And just loose enough that a chip easily dips. The blender or food processor does most of the work here.
  • Seasoning Balance: Don’t be afraid of salt here. Restaurants aren’t. Restaurant salsa usually has more salt than home cooks expect. Without it, once you dip a chip, it will taste flat. I always add a pinch of sugar, not enough to make it sweet, but to balance the acidity in the tomatoes, lime and vinegar.
  • Let It Rest: You can serve this salsa immediately, but if you give it 30 minutes in the refrigerator the ingredient flavors will marry.

How To Adjust Heat Levels

Mild, medium or hot, what do you order at your favorite Mexican Restaurant? Here are tips to make the adjustments.

  • Mild: Remove the seeds from the jalapeño.
  • Medium: Use one or two jalapeños.
  • Hot: Add serranos. Or toss in a chile de árbol if you're feeling brave.

Storage:

  • This homemade Mexican restaurant style salsa will keep nicely in the fridge for a couple of weeks, if it lasts that long. It makes about three cups. I like to store it in a Mason style jar.

FAQ’s

Why Is Mexican Restaurant Salsa So Thin?

When canned tomatoes are pulse blended, they release water. Plus, many Mexican restaurants add tomato juice for added flavor and color. And it’s simply easier to eat chips with a thin salsa. Chunky salsas can be messy from bowl to mouth.

Should Restaurant Salsa Be Served Cold Or At Room Temperature.

That’s an easy one. Cold salsa served directly out of the refrigerator has a dull flavor. The answer is, for best flavor, let is come to room temperature before serving. About 30 minutes will work well here.

Do Mexican Restaurants Use Canned Tomatoes For Salsa?

Yes, many do. They’re available year round, reliable with flavor and color. Some Mexican restaurants may alter the flavor profile by using fire roasted.

Mexican Restaurant Salsa Recipe

Homemade Restaurant style salsa in a Mexican style bowl with chips.

When I was in culinary school, we spent a lot of time talking about technique. Fancy sauces, reductions, all that stuff. But one of the things that stuck with me most was how simple great food can be. Restaurant salsa is a perfect example. Tomatoes, chiles, onion, garlic. Blend it. Season it, taste it. Done.

This recipe is my go-to salsa Mexican restaurant style version. Fast. Bright. And a little addictive.

This restaurant salsa recipe is a must have, and a must make.

Explore More Mexican Salsa Recipes

If you love making Mexican sauces and salsas at home, try exploring other classics like Red Chile Sauce, a must have for any serious cook looking to improve their Southwestern cooking skills and elevate the flavor of Mexican main courses. And if you’re looking for a queso recipe for those chips, don’t miss my Mexican Queso Blanco Recipe. It’s so easy.

And don’t miss my Mexican Food Category. Lots of classic recipes to bring a fiesta to your family. This recipe for Red Chile Guajillo Sauce is great to make Pork Tenderloin Tacos.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Mexican restaurant salsa in a bowl served with tortilla chips.
Print Recipe
4.75 from 4 votes

Homemade Mexican Restaurant Style Salsa

Mexican Restaurant-Style Salsa is a cinch to make. In less than fifteen minutes you’ll be dipping those happy chips into a fresh tasting, flavorful bowl of tomato salsa that tastes just like it came from your favorite Mexican Restaurant.
Prep Time20 minutes
Cook Time0 minutes
Total Time20 minutes
Course: Appetizer Recipes
Cuisine: American/Mexican
Servings: 3 cups
Calories: 44kcal
Author: Lea Ann Brown

Ingredients

  • 2 15-ounce Can diced tomatoes drained
  • ½ cup fresh cilantro leaves or more to taste
  • 1 medium onion rough chopped
  • 2 clove garlic rough chpped, or ½ teaspoon garlic powder
  • 1 whole jalapeno Top cut off and rough sliced. Make this with 2 jalepeno peppers, depending on heat tolerance.
  • ½ teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon New Mexico Red Chile Powder or Ancho will work well
  • ¼ teaspoon Mexican oregano
  • ½ to 1 Tablespoon sugar
  • 1 lime juiced
  • 1 Tablespoon cider vinegar

Instructions

  • Combine all ingredients in the bowl of a 14-cup food processor, If you have a smaller food processor, you can process the ingredients in batches and then mix everything together in a large mixing bowl.
  • 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 the salsa for at least an hour before serving.

Notes

Tips For Success:
  • Heat Factor: The fresh heat flavor comes from a fresh jalapeno pepper or serrano peppers. When I make this salsa, I use jalapeno and remove the seeds and the veins for a milder heat. If you’re one of those who loves a burn baby burn salsa, add more jalapeno, leave the seeds and veins in or use serrano peppers.
  • Chile Powder (not chili seasoning): Use a single ground chile New Mexico Chile Powder for this recipe. Ancho Chile Powder will work. I prefer the warm heat from New Mexico Red Chile Powders. Avoid a Chili Seasoning blend used for chili soup recipes. These blends already contain other seasonings which would dramatically change the flavor of this salsa.
  • Cilantro: Always use cilantro. It’s part of the restaurant salsa experience.
  • Texture Is Everything: Restaurant salsa is much thinner than pico de gallo. It should almost pour without being watery. And just loose enough that a chip easily dips. The blender or food processor does most of the work here.
  • Seasoning Balance: Don’t be afraid of salt here. Restaurants aren’t. Restaurant salsa usually has more salt than home cooks expect. Without it, once you dip a chip, it will taste flat. I always add a pinch of sugar, not enough to make it sweet, but to balance the acidity in the tomatoes, lime and vinegar.
  • Let It Rest: You can serve this salsa immediately, but if you give it 30 minutes in the refrigerator the ingredient flavors will marry.

Nutrition

Serving: 1cup | Calories: 44kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 786mg | Potassium: 119mg | Fiber: 2g | Sugar: 6g | Vitamin A: 302IU | Vitamin C: 11mg | Calcium: 29mg | Iron: 1mg

Mexican Restaurant Salsa Recipe … it’s what’s for dipping chips.

Chipotle Mac and Cheese with Chicken

By 14 Comments

Smoky chipotle peppers in adobo set the tone for this bold, Southwestern-Mexican spin on mac and cheese with chicken. Creamy, stove-top macaroni with tender shredded chicken, melted cheese, and that slow-building chile heat transforms an all-American classic comfort food into something deeper, moodier, and just a little bit daring.

Chipotle mac and cheese in a rustic bowl.

What Is Chipotle Mac and Cheese?

Chipotle Mac and Cheese is Classic All American Comfort Food that moved to the Southwest and picked up a little heat and smoky flavor from Chipotle chile peppers. We’ll combine elbow macaroni with a creamy cheese sauce, cooked chicken breast and then turn up the flavor with the chipotle peppers.

What Are Chipotle Peppers?

Chipotle peppers are dried and smoked jalapeno peppers. For this recipe, we’re using canned chipotle peppers in adobo sauce, a popular canned condiment, where smoked jalapenos are packed in a tangy tomato-based adobo sauce. The sauce rehydrates them and infuses them with a smoky depth of flavor.

I first started playing with canned chipotle peppers in culinary school. We'd puree it into sauces and I remember thinking, why does this taste like it's been kissed by fire? It simply adds a warm smoky to heat to any dish.

Is It Spicy?

It can be, but you’re in charge. Chipotle peppers can carry a wallop of heat. But if you follow the amounts I’ve indicated in this recipe, you’ll have a medium heat experience with gentle warmth. Two or three? You’ll crank up that heat level to very spicy. Before dicing a chipotle pepper, I slice it open and scrape out the seeds and veins, as that’s where the heat lies.

Why You’ll Love This Recipe

  • One Pot: This is an easy stove-top, one-pot recipe that’s ready in a jiff.
  • No Drain: The pasta is covered with just enough water to cook the pasta. The water cooks down, so there’s no draining of pasta water. You’re left with a starchy thick soupy pasta. And when the rest of the ingredients are added, you have a luscious rich creamy cheesy mac and cheese.
  • Mac and Cheese With Evaporated Milk: This recipe uses an old fashioned product, evaporated milk. Evaporated Milk is thickened milk, which results in a creamier liquid for pasta and makes for great consistency for a smooth sauce. If you’ve never tried it, you’re in for a treat.
  • Comfort Food: This recipe combines All American Classic Comfort Food with Traditional Mexican and Southwestern Cooking – thanks to those chipotle peppers and lots of cheese.
  • Quick: Ready in about 30 minutes … or less.

Key Ingredients You’ll Need

Ingredients to make Chipotle mac and cheese with chicken.
  • Best Pasta Shapes: There’s a reason elbow macaroni is a traditional choice for macaroni and cheese. It’s curves, cups and hollows work very well to trap that cheese sauce. Any short variety will work well here. I also love using cavatappi or even shell pasta shapes.
  • Choosing The Right Cheese: Since this is a Southwestern Macaroni and Cheese recipe, choose Pepper Jack. It will bring a bit more heat to the overall flavor, and jack cheeses are great melting cheeses. We’re also using Velveeta, the ultimate melting cheese for macaroni and cheese. If you’re opposed to using Velveeta, substitute with a medium cheddar.
  • The Smoky Heat: Canned chipotle peppers in adobo sauce. That smoky, brick-red flavor is gold in this recipe.
  • Chicken: I like to purchase boneless, skinless chicken breasts. A 30-minute bake in the oven is all you need. You can purchase a rotisserie chicken to save time.
  • Mustard Powder: You'll see mustard powder in classic American mac and cheese, Southern baked versions, and even some French-style cheese sauces inspired by Mornay sauce. It matters because once stirred into a creamy sauce, it wakes everything up. Just a pinch cuts through the richness and pulls the flavors into focus. And for the science part, it has compounds that help keep that sauce nice and creamy.

How to Make Chipotle Mac and Cheese With Chicken

Cooking chicken breasts to make chipotle mac and cheese with chicken.
Step 2: Cubed cheese to make chipotle macaroni and cheese with pasta.
  1. Step 1: Cook The Chicken: Spray a baking dish with PAM. Place the chicken breasts in a baking dish and bake at 350 degrees for 30 minutes.
  2. Step 2: Cube The Cheese: While the chicken is baking, cube the cheese and let it sit at room temperature until ready to use. Set out the butter and let it come to room temperature.
Step 3: Cooking elbow macaroni to make macaroni and cheese with chicken.
Step 4: Adding evaporated milk and butter to cooked elbow macaroni.
  1. Step 3: Cook The Macaroni: Add elbow macaroni to a 6 qt. Dutch oven. Add enough water to just cover the pasta. Cook for about 6 minutes or until macaroni is tender and water is mostly evaporated. Stir frequently so the macaroni doesn’t stick to the bottom of the pan. No need to drain the pasta.
  2. Step 4: Add Dairy: Add evaporated milk and butter. Stir and bring to a simmer.
Step 5: Adding cheese and chipotle peppers to make macaroni and cheese with chicken.
Step 6: Adding chicken to cooked macaroni and cheese.
  1. Step 5: Add The Cheese: Remove the pot from the heat and add the cubed cheese, chipotle peppers and adobo sauce and mustard powder. Stir well until cheese is melted and ingredients combined.
  2. Step 6: Add The Chicken: Add the cooked and cubed (or shredded) chicken. Stir well, it should look glossy and lush. Serve immediately in your favorite Southwestern style serving bowl.
Chipotle Mac and Cheese in a Mexican Style Bowl.

Storage, Reheating, Make Ahead

  • Make Ahead: If making ahead for a party, completely cook the dish and store in the refrigerator. The dish will thicken, that’s normal. When ready to serve stir in warm milk. Everything will loosen up.
  • Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheating: I like to reheat individual servings in the microwave. The 50% power feature is your best friend. A gentler heat avoids those microwave food explosions. Reheat in 30 second increments until heated.
  • Freezer: You can freeze macaroni and cheese, but please know the texture will be compromised. The pasta may become softer. It’s still good, but not like first day magical. Use zip-lock style freezer bags and label with date and ingredient.

What To Serve With It

This is a very hearty and rich dish. I usually just eat a bowl for dinner and call it good. However, you can serve something fresh, like a garden salad with a light vinaigrette to cut through the richness. Take a look at my recipe for Sweet Red Wine Vinaigrette. As far as wine, a crisp California Chardonnay is a perfect pairing.

FAQ’s

Why Is My Sauce Grainy?

Too much heat. Adding cheese while the milk sauce is boiling will compromise the texture. Make sure to lower the heat or pull it off the heat when stirring in the cheese.

Is This Recipe Gluten Free?

All you need to do is purchase gluten free pasta. The rest of the ingredients are naturally gluten free.

Baked vs Stovetop. Which Is Better?

That just depends on what texture you’re after. Stove-top delivers a creamier, looser and silkier texture. Baked mac and cheese will give you some crispy edges and corners and allows you to add a crunchy top using panko. It’s all delicious, there’s really no wrong answer.

A bowl in mac and cheese with chicken on a blue striped towel.

In the end, this chipotle macaroni and cheese with chicken recipe is everything I want in a comfort dish. It's creamy, smoky, a little bold, and very weeknight-doable. Keeping this a stove-top recipe for that ultra creamy chipotle chicken mac and cheese vibe, it hits every time. If you've never tried mac and cheese with chipotle peppers in adobo, this is your sign. It's cozy food with a Southwestern edge, and once you taste that smoky heat folded into all that cheese, there's really no going back.

Browse More Comfort Food Mac and Cheese Recipes

And don’t miss my category for Pasta Recipes. You’ll find lots of family favorites, including the most popular macaroni and cheese recipe on my site for Flemings Steakhouse Mac and Cheese.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A bowl of chipotle mac and cheese with chicken.
Print Recipe
5 from 5 votes

Chipotle Mac and Cheese with Chicken

This Southwestern-Mexican dish is inspired by the bold, smoky flavor of chipotle pepper in adobo. Think classic comfort food meets chile-forward heat. A Southwestern version of America's favorite dish.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Pasta Recipes
Cuisine: Southwestern
Servings: 12
Calories: 384kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Cooked chicken breast cubed or shredded
  • 1 pound dry pasta such as shells or elbow
  • 1 teaspoon kosher salt
  • 10 ounce can evaporated milk
  • 4 tablespoons butter room temperature
  • 8 ounces pepper jack cheese cubed in advance, room temperature
  • 8 ounces velveeta cubed in advance, room temperature
  • 1 teaspoon ground mustard powder
  • 1 chipotle pepper in adobo sauce fine chopped
  • ½ teaspoon adobo sauce

Instructions

  • Cook The Chicken: Spray a baking dish with PAM. Place the chicken breasts in the baking dish, salt and pepper them and bake at 350 degrees for 30 minutes. Once cool enough to handle, cut into cubes or shred.
  • Cube The Cheese: While the chicken is baking, cube the cheese and let it sit at room temperature until ready to cook the macaroni and cheese. Set out the butter and let it come to room temperature.
  • Cook The Pasta: Add elbow macaroni to a 6 qt. Dutch oven. Add enough water to just cover the pasta. Cook for about 6 minutes or until macaroni is tender and water has mostly evaporated. Stir frequently so the macaroni doesn't stick to the bottom of the pan. No need to drain the pasta.
  • Finish the dish: Add evaporated milk and butter. Stir and bring to a simmer.
  • Remove the pot from the heat and add the cubed cheese, chipotle peppers and sauce and mustard powder. Stir well until cheese is melted and ingredients combined.
  • Add the cooked and cubed (or shredded) chicken. Stir well, it should look glossy and lush. Serve immediately.

Notes

This Chicken Chipotle Mac and Cheese has just the right hint of heat. Chipotle peppers are smoked jalapeno peppers and the veins and stems have not removed. This can cause a good amount of heat. I used one, but please feel free to kick it up a notch and add two peppers. Same goes with the adobo sauce. If you’re worried about the heat of the pepper, slice it open and scrape out the veins and seeds. That’s where a lot of the heat lies.
Not crazy about Velveeta? Since Pepper Jack is a soft cheese, feel free to switch Velveeta to a Cheddar of your choice. I’d recommend mild or medium. Sharp with alter the intended flavor of this dish.
This recipe was originally published to cook in the Instant Pot. I’ve republished to be a stove-top version, simply because I prefer to haul out my Dutch Oven rather than the Instant pot. But both work well.
Instant Pot Version:
In the insert of an Instant Pot or pressure cooker, add macaroni, 4 Cups water, butter, kosher salt, ground mustard, chipolte peppers and adobo sauce. Cook in the pressure cooker for 5 minutes on high, then quick release. Add the evaporated milk and half of the cheeses and use a wooden spoon to vigorously stir until the cheeses have melted then repeat with the rest of the cheese, stirring until the sauce is creamy. Add cubed chicken and serve.

Nutrition

Calories: 384kcal | Carbohydrates: 33g | Protein: 27g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 728mg | Potassium: 336mg | Fiber: 1g | Sugar: 5g | Vitamin A: 512IU | Vitamin C: 0.5mg | Calcium: 327mg | Iron: 1mg

Chipotle Mac and Cheese with Chicken … It’s Whats for Dinner