CHIPOTLE BERRY FRUIT SALSA
Not too hot, but with a bit of a kick, this salsa is a perfect topping for grilled fish or chicken. It's also a delectable chip dip-just double the recipe and watch it disappear. The spice is quite mild, but cut down on (or increase!) the chipotle peppers to suit your taste. If you like, add lime zest for an added twist. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 8 ingredients. Cover and refrigerate until serving. Serve with pita chips.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.
EASY CHIPOTLE SALSA
I have been looking for a spicy salsa easy enough that I can make it fresh at mealtime, so I came up with this one. Very simple and easily adaptable to your tastes.
Provided by lovetocook
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine chipotle peppers, tomatoes, onion, cilantro, garlic, salt, and pepper in the bowl of a food processor; pulse until salsa is chunky.
Nutrition Facts : Calories 14.1 calories, Carbohydrate 2.9 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 173.1 mg, Sugar 1.4 g
MIKE'S CHIPOTLE SALSA
I came up with this recipe by adding several ingredients together. After many, many varieties, my wife decided this is the one she loves the most. We make it for almost every get-together with friends and it is always a hit. Enjoy!
Provided by mrssm5
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 2h20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 64 calories, Carbohydrate 13.1 g, Fat 1 g, Fiber 4.1 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 1120 mg, Sugar 6 g
CHIPOTLE SALSA
Provided by Food Network
Time 25m
Number Of Ingredients 7
Steps:
- Char the tomatoes on a grill, under a broiler, or in a cast iron pan. Put them in a bowl and add the remaining ingredients. Mix together. Season with salt and pepper.;
FRUIT SALSA WITH CHIPOTLE PUREE
Provided by Mark Bittman
Categories easy, quick, condiments, side dish
Time 15m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- In a small bowl, combine all the ingredients; let rest for at least 10 minutes and up to 1 hour. Serve with pork or dark-fleshed fish.
Nutrition Facts : @context http, Calories 56, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 11 grams
BERRY SALSA
A variation of a recipe found on another site. The original had apples but I substituted blueberries. ZWT 3: U.S. for all three kinds of berries
Provided by lucid501
Categories Kiwifruit
Time 20m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, combine fruit with sugars and preserves.
- Allow to chill for at least 15 minutes before serving.
- Serve with cinnamon sugar tortilla or pita chips (homemade or store-bought).
Nutrition Facts : Calories 76.3, Fat 0.5, Sodium 3.9, Carbohydrate 18.7, Fiber 3.5, Sugar 12.4, Protein 1
TROPICAL FRUIT SALSA
Provided by James Peterson
Categories Condiment/Spread Fruit Side Cinco de Mayo Summer Party Fat Free Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 5 cups
Number Of Ingredients 9
Steps:
- If you are using dried chipotle or pasilla de Oaxaca chiles, soak them in warm water for minutes to soften, then drain, seed, and finely chop them. If using canned chipotles, rinse, seed, and finely chop them. If using jalapeño chiles, seed and finely chop them. Ready the poblano chiles. Set all the chiles aside.
- Halve the mango lengthwise, remove the pit, scoop out the flesh from each half with a spoon, and cut into 1/2-inch dice. Twist the stem off the pineapple half and stand the pineapple upright. Cut downward on all sides to remove the peel. Then, with a paring knife, remove the "eyes" by making diagonal cuts across the flesh just deep enough to lift them out. Cut the pineapple lengthwise into quarters, and cut away the strip of core that runs along each wedge. Cut the quarters crosswise into wedges about 1/4 inch wide, and cut the wedges into 1/4-inch dice. Peel the papaya, cut it in half lengthwise, and spoon out the seeds. Cut the halves lengthwise into wedges about 1/2 inch wide, and cut the wedges into 1/2-inch dice.
- In a bowl, combine the chiles, mango, pineapple, papaya, onion, cilantro, and lime juice. Toss together to mix well and then season with salt.
CHIPOTLE TOMATILLO SALSA
Spicy chipotle peppers, one of my favorite chiles, balances with tart tomatillos for a restaurant worthy salsa! Adapted from Cooking With Too Hot Tamales cookbook.
Provided by Sharon123
Categories Sauces
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- To roast tomatillos:.
- Place in shallow baking pan and place under broiler, turning occasionally, until charred and softened. To roast in a skillet, place whole fruit(husked), in a hot skillet over medium high heat and roast, turning occasionally, until quite charred all over and slightly softened.
- Combine onion, garlic, chipotles, cilantro, and water in a small saucepan. Bring to a boil and simmer until the chile softens, about 5 minutes.
- Transfer to a blender. Add the remaining ingredients and puree until smooth.
- Store in a container in the fridge 2-3 days.
Nutrition Facts : Calories 90.2, Fat 1.7, SaturatedFat 0.2, Sodium 3111.5, Carbohydrate 19.2, Fiber 4.2, Sugar 10.2, Protein 2.5
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