CHIPOTLE SALSA
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 3h10m
Yield Approximately 5 cups
Number Of Ingredients 10
Steps:
- Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
- Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.
CHIPOTLE SALSA
Steps:
- Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool.
- Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.
CHIPOTLE GARLIC SALSA
The ease of preparation and the versatility of this sauce make this a dependable go-to ingredient as well as a nice table salsa.. It also freezes well, so make extra. If you do any canning, it also holds well in the pantry. Makes a wonderful cooking or baking sauce for enchiladas, Mexican lasagna, eggs or meatloaf. This recipe was recently selected as a prize-winner in a national contest for tomato products (honorable mention, but still...whoo-hoo!).
Provided by Hungry Hogareno
Categories Sauces
Time 1h
Yield 3 cups, 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 25, Fat 0.2, Sodium 149.5, Carbohydrate 6, Fiber 1.3, Sugar 2.7, Protein 0.8
CHIPOTLE TOMATO SALSA
Canned chipotles in adobo are a convenient way to add smoky bold flavor to sauces and salsa. Amp up the smokiness of this salsa even more by charring up tomatoes, onions and garlic before blending together.
Provided by Food Network Kitchen
Time 1h10m
Yield about 3 cups
Number Of Ingredients 6
Steps:
- Preheat the broiler. Arrange the tomatoes, onion and garlic close together on a rimmed baking sheet. Broil, turning occasionally, until the tomatoes burst and all the vegetables are softened and charred, about 15 minutes. Let cool 5 minutes.
- Peel the garlic, then transfer to a blender along with the remaining broiled vegetables. Add 1/2 chipotle chile, the vinegar, 1 1/2 teaspoons salt and 1/2 cup water; puree until smooth. For more heat, add the remaining 1/2 chipotle and puree. If the salsa is too thick, add a splash of water. Let sit 30 minutes to let the flavors develop. Season with salt.
CHIPOTLE SALSA
Make and share this Chipotle Salsa recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 8
Steps:
- Preheat broiler.
- Line baking pan with foil.
- Lightly oil pan with olive oil.
- Broil tomatillos, tomatoes, garlic (with skin on), and onion until browned on all sides, turning frequently.
- Remove skins from garlic.
- Place vegetables in food processor or blender and add remaining ingredients.
- Chop coarsely or pulse lightly.
- Season to taste.
ROASTED CHIPOTLE SALSA
Dry-roasting vegetables on a flat, heavy pan called a comal tames the sharper flavors and adds a smoky dimension (you can also use a heavy frying pan). Chipotle chiles -- canned smoked jalapenos -- add even further depth of flavor. This salsa is a great alternative for dipping chips or garnishing tacos, tamales or enchiladas.
Provided by Food Network
Time 50m
Yield about 2 1/2 cups salsa
Number Of Ingredients 8
Steps:
- Place a comal or a cast-iron skillet over medium-high heat; do not oil. Place garlic, onion, and tomato (all with their skins) in pan and roast, turning, as needed, with tongs, until blistered and charred all over. Let vegetables cool slightly, then peel off skins.
- In a blender, combine vegetables with chipotle chile and cilantro leaves. Whirl until coarsely pureed. (If using a mortar and pestle, finely chop cilantro leaves with cooked, peeled onion and garlic. Mash tomatoes and chipotle in mortar, then stir in chopped vegetables and cilantro). Squeeze lime juice into salsa, then stir in oil. Taste, season with salt, and serve. Can be made ahead, covered, and refrigerated up to 3 days.
CHIPOTLE SALSA
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
Steps:
- Roast 6 tomatillos over an open flame until the husks are charred, 5 minutes. Cool; remove the husks. Puree the tomatillos, 1 canned chipotle chile, 1 teaspoon adobo sauce, the juice of 1 lime, 1 garlic clove and 2 teaspoons olive oil. Thin with water. Season with salt.
COPYCAT CHIPOTLE FRESH TOMATO SALSA
Maybe you've made salsa at home; but have you made this one... Add this Chipotle Fresh Tomato Salsa to anything that needs a bit of a kick.
Provided by EmKenBken
Categories Mexican
Time 13m
Yield 4 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine tomatoes, red onion, jalapeno, lemon juice, lime juice and salt.
- Let stand for 10 minutes at room temperature to blend flavors. Stir in cilantro. Taste salsa and adjust amount of jalapeno pepper and salt as desired.
- Serve with tortilla chips.
CHIPOTLE SALSA (FOR CANNING)
From my friend Shirley - it is our absolute favorite salsa recipe to can. It has a wonderful smoky flavor from the chipotle peppers. I would consider it to be mild. Heat could be adjusted by adding more hot peppers.
Provided by pastawendy
Categories Mexican
Time 1h30m
Yield 6 pints, 6 serving(s)
Number Of Ingredients 12
Steps:
- Blanch the tomatoes, remove the skin, and then chop. Measure 8 cups.
- Mix all ingredients except the cilantro in a large pot and simmer until desired thickness is reached, approximately 1 to 1 1/2 hours. Ad the cilantro just before you are ready to pour into jars.
- Fill into hot, sterilized pint jars and top with hot, sterilized canning lids. I do not process in a canner and have never had a problem, but you may process in a hot-water-bath canner at this point for 20 minutes if you are concerned about food safety.
- If you buy a half-bushel of tomatoes and adjust the rest of the ingredients accordingly you get about 6 batches and 36 pints.
Nutrition Facts : Calories 181.8, Fat 1.3, SaturatedFat 0.2, Sodium 1786.3, Carbohydrate 39.2, Fiber 9.6, Sugar 24.9, Protein 7.4
SPICY CHIPOTLé-LIME SALSA
The sauce-like salsa has a surprising spiciness to it. At first it is more of a smoky taste, then the spice hits you. But the great thing is it does not leave your mouth burning. I combined salsa inspirations from 2 places I have lived. Ecuadorian "Aji", and Mexican Salsa. It won the big salsa competition at work. It was named "Shut You Up" Salsa, but also was nicknamed "Sneak Attack Salsa" and "Delayed Reaction Salsa"
Provided by Rob Doar
Categories Sauces
Time 15m
Yield 2 Cups
Number Of Ingredients 13
Steps:
- Combine lime juice, chili peppers, garlic, onion, and cilantro, in a food processor or blender. Blend until the mixture is uniform. (Doing these items first is important. If don't, you will get unwanted chunks.).
- Add Tomato, and Chipotlés, blend until smooth.
- Add garlic powder, onion powder, crushed red pepper, black pepper, and "Chipotlé Tabasco" sauce.
- Blend mixture until smooth.
- Let sit 3-6 hours, or even better, overnight for flavors to blend.
Nutrition Facts : Calories 126.3, Fat 1.4, SaturatedFat 0.2, Sodium 310.4, Carbohydrate 28.7, Fiber 5.7, Sugar 12.7, Protein 4.6
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
This salsa recipe is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a medium bowl; cover and chill until ready to serve.
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
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