Chipotlepepitasalsa Recipes
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
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.
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- To a saute pan over medium heat, add the oil. When the oil is hot (not smoking), add the seeds. Let them sizzle in the oil 3 to 4 minutes. They should be fragrant.
- Add the garlic and achiote paste. Cook an addition 2-3 minutes, stirring occasionally. Don't burn the garlic! Reduce heat if necessary.
- Turn off the heat, then add the Mexican oregano, sherry vinegar, chipotle and adobo, and a few grinds of sea salt and fresh ground pepper. Allow the mixture to completely cool.
- Pour into a food processor or blender; pulse it to desired consistency. (We like it pretty coarsely chopped).
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