Chipotletomatosalsa Recipes

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

Copycat Chipotle Fresh Tomato Salsa image

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.

Ingredients

1 1/2 lbs tomatoes, coarsely chopped, about 6 medium tomatoes
1/2 cup red onion, finely chopped
1/2 jalapeno pepper, seeded, stemmed, and finely chopped
1 tablespoon fresh lemon juice, from one lemon
1 tablespoon fresh lime juice, from 2 limes
2 teaspoons kosher salt
1/4 cup fresh cilantro, coarsely chopped
1 (13 ounce) bag tortilla chips, for serving

CHIPOTLE TOMATO SALSA

This chipotle tomato salsa is quick and uses canned chipotle peppers.

Provided by Gina Marie Miraglia Eriquez

Categories Condiment/Spread Garlic Onion Tomato Super Bowl Summer Poker/Game Night Cilantro Gourmet

Yield Makes about 2 1/2 cups

Number Of Ingredients 5

Chipotle Tomato Salsa image

Steps:

Heat a dry large heavy nonreactive skillet (not nonstick) over medium heat until hot, then cook tomatoes, onion, and garlic, turning with tongs, until all are blackened in spots, 10 to 12 minutes. Purée in a blender with chiles and 3/4 teaspoon salt (use caution when blending hot foods). Return to skillet and simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro.

Ingredients

1 pound tomatoes
1/2 large white onion, cut into 4 wedges
3 garlic cloves
1 tablespoon chopped canned chipotle chiles in adobo sauce
1/4 cup finely chopped cilantro

ROASTED TOMATO-CHIPOTLE SALSA

Chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Time 30m

Yield Makes 2 1/2 to 3 cups

Number Of Ingredients 9

Roasted Tomato-Chipotle Salsa image

Steps:

Preheat broiler. On a broiler-proof sheet pan, toss tomatoes with onion, oil, salt, and pepper. Broil until charred in spots, 15 to 20 minutes; cool.
Transfer contents of sheet pan to a food processor; add chipotles, cilantro, and lime juice. Pulse until combined but still chunky.

Nutrition Facts : Calories 11 g, Fat 1 g

Ingredients

1 1/2 pounds plum tomatoes, cored and halved
1 thinly sliced medium onion
2 tablespoons canola oil
1 1/2 teaspoons coarse salt
1/4 teaspoon ground pepper
1 to 2 canned chipotles in adobo sauce
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh lime juice
Tortilla chips, for serving

CHIPOTLE TOMATO SALSA

Savor your homegrown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;)

Provided by Rita1652

Categories Sauces

Time 1h30m

Yield 25 8 ounce jars

Number Of Ingredients 12

Chipotle Tomato Salsa image

Steps:

Place all in a large pot bringing to a boil then reduce and simmer for 20 minutes.
Fill into hot sterile jars leaving 1/2 inch headspace removing any air bubbles.
Being careful not to leave any salsa on the rims.
Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
Process for 10 minutes in a hot water bath.
Label and store in a dark place. Use with 1 year.

Nutrition Facts : Calories 51.9, Fat 0.3, SaturatedFat 0.1, Sodium 340.9, Carbohydrate 11.5, Fiber 2.4, Sugar 8, Protein 1.8

Ingredients

1/3 cup sugar
6 ounces tomato paste
3 large red bell peppers, 4 cups shredded
3 -4 onions, 4 cups shredded
6 ounces chipotle chiles in adobo (minced removing seeds is optional)
1 bunch fresh basil, 1/2 cup chopped
1 bunch parsley, 1/2 cup chopped
1 lemon, juice
3/4 cup vinegar
1 bulb of garlic, minced
1 -2 tablespoon salt, to taste
16 cups diced tomatoes, stems and cores removed

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

Roasted Chipotle Salsa image

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.

Ingredients

2 cloves garlic, unpeeled
1 small red onion, unpeeled, cut into quarters
4 firm-ripe red tomatoes
1 canned chipotle in adobo
1/2 cup fresh cilantro leaves
1 lime, juiced
2 tablespoons vegetable oil
Salt

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