Chipotle Bacon Salsa Recipes

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine maple syrup and chipotle powder in a small bowl.
• Place a disposable aluminum pan on the upper rack of your grill or over one burner on indirect heat.
• Place bacon strips directly on the hot grate and reduce heat to low. Grill bacon, turning frequently, until evenly browned and crisped to your liking, 4 to 6 minutes. Transfer cooked bacon to the prepared pan to keep warm.
• Return all cooked strips to grill and brush with maple-chipotle glaze on both sides and cook for 1 minute more. Serve immediately.

Steps:

• Combine chipotle peppers, tomatoes, onion, cilantro, garlic, salt, and pepper in the bowl of a food processor; pulse until salsa is chunky.

Steps:

• Combine tomatoes, chiles in adobo sauce, cilantro, onion, jalapenos, lime juice, garlic, and salt in a blender. Blend on low speed until all ingredients are coarsely chopped.
• Place in the refrigerator and chill for at least 2 hours prior to serving.

Steps:

• Preheat oven to 375 degrees. Line a rimmed baking sheet with parchment paper or aluminum foil. Arrange slices on baking sheet; bake until almost crisp (8-9 minutes). Drain the drippings from baking sheet and discard.
• In small bowl, combine agave nectar, chipotle seasoning and pepper. Brush bacon with the chipotle mixture; bake until glazed (8-10 minutes).
• Cool.

Steps:

• Cook bacon in a nonstick skillet over medium heat until crisp;.remove bacon, pour off drippings, then add brown sugar, chipotle peppers, and vinegar to skillet.
• Return skillet to burner and simmer glaze over medium heat for 1 minute.
• Add bacon; turn strips to coat with glaze & remove glazed bacon from skillet and keep it warm; wipe out skillet.
• Combine tomatoes, avocado, scallions, cilantro, mayonnaise, lime juice, and pepper for the salsa in a small bowl; set aside.
• Cook eggs in butter in same nonstick skillet over medium heat until whites are set; season with pepper.
• Break yolks, flip eggs, and cook another minute. Top eggs with cheese; cover skillet for 1 minute to melt cheese.
• Arrange two strips of bacon on bottom of each kaiser roll.
• Add cheese-topped egg, salsa, and top of kaiser rolls.
• YUM!

Steps:

• Preheat a grill to medium high. Whisk together the chipotle powder, cumin, orange zest and 1/2 teaspoon salt. Toss with the salmon and set aside.
• Meanwhile, cut off the tops and bottoms of the oranges with a sharp knife. Place cut-side down, then cut off the peel and white pith. One at a time, hold each orange over a bowl and cut along the membranes to remove the segments, letting them fall into the bowl. Squeeze the juice from the membranes into the bowl. Chop the orange slices into small pieces, then return to the bowl. Add the avocado, red onion, cilantro, jalapeño, lime juice and a pinch of salt; toss well.
• Lightly oil the grill and add the corn. Grill, turning occasionally, until charred all over, 12 to 15 minutes. After a few minutes, add the salmon to the grill and cook until well marked and charred at the edges, about 2 to 4 minutes per side, depending on the thickness. Grill the tortillas until marked and warmed, 20 to 30 seconds per side.
• Cut the corn kernels off the cob and toss with the avocado-orange salsa. Divide the tortillas among plates and top with the salmon, salsa and more cilantro. Serve with the lime wedges.

Steps:

• Place tomatoes, with their juice, in a medium non-reactive saucepan. Finely chop or puree the chiles with their liquid and add to the tomatoes. (If a milder sauce is desired, only use half the chiles.) Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, about 30 to 45 minutes until reduced by about one--quarter.
• Meanwhile, thinly slice or mince the garlic cloves. Add with the remaining ingredients during the last 10 to 15 minutes of cooking time. When the salsa has reached the desired consistency, remove from the heat and let cool slightly. Adjust seasoning. and let cool to room temperature. Store in the refrigerator, tightly covered, up to one week or freeze up to 3 months.
• NOTE: For a smoother consistency, puree all or part of the tomato-chile mixture before adding the other ingredients.

Steps:

• In large skillet, heat the oil over medium.
• Add the bacon, then reduce the heat to medium-low and cook for about 7 minutes, or until lightly browned.
• Transfer the bacon to a paper-towel-line plate to drain excess fat.
• In a medium bowl, toss the tomatoes, onion and chipotle puree.
• Stir in the bacon, lime juice and black pepper.
• Refrigerate until ready to serve.

Steps:

• Combine fire-roasted tomatoes, fresh tomato, onion, cilantro, chipotle peppers, chile pepper, jalapeno, adobo sauce, lime juice, pepper, and salt in a blender. Pulse until desired consistency is reached.

Steps:

• To make the salsa, cook the bacon in a large, heavy skillet over medium heat, turning once, until crisp, about 10 minutes.
• Crumble the bacon and reserve.
• Pour most of the bacon fat into a heat-proof container, leaving only enough to coat the pan lightly, and reserve.
• Add the onion and red pepper to the pan in which the bacon coked in and sauté over medium heat, stirring, until brown, about 6 minutes.
• Season to taste with the salt and pepper.
• Add the reserved bacon and the lime juice.
• Correct the seasonings, transfer to a small bowl, and set aside at room temperature.
• To make the soup, return the reserved bacon fat to the same pan and place over medium heat.
• Add the garlic, ginger, onions, and brown sugar, season with the salt and pepper to taste, and sauté, stirring, until the vegetables are brown, about 6 minutes.
• Stir in the chipotle puree and wine, and cook over medium heat until the mixture is reduced by about three-fourths, approximately 6 minutes.
• Add the sweet potatoes and stock and simmer until the potatoes are very soft, 20 to 25 minutes.
• Using a hand blender or food processor, puree the soup mixture.
• Add the butter one piece at a time, blending again after each addition, to thicken the soup slightly.
• Stir in the lime juice and correct the seasonings.
• Immediately ladle into bowls, spoon a portion of the salsa onto each and serve.