Copycat Chipotle Fresh Tomato Salsa 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
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.
FRESH SALSA
Oh yummm, this fresh salsa is so good. Remember, the green chile peppers vary in heat, so use discretion.
Provided by Leta8076
Categories Sauces
Time 20m
Yield 2 cups (aprox)
Number Of Ingredients 11
Steps:
- In a medium size bowl, combine the tomatoes, onion, celery, green pepper, chile peppers, mustard seed, parsley or cilantro, vinegar, salt and pepper.
- Stir in oil.
- Refrigerate and allow flavors to blend for a few hours before serving.
Nutrition Facts : Calories 173.8, Fat 14.3, SaturatedFat 1.9, Sodium 603, Carbohydrate 11.1, Fiber 3.4, Sugar 6.3, Protein 2.5
FRESH SALSA
This recipe is from "The Fannie Farmer Cookbook" by Marrion Cunningham. I made this for a family reunion once and it was gone after a minute so I guess its good.
Provided by CHEFROCKER123
Categories Sauces
Time 4h5m
Yield 3 cups
Number Of Ingredients 11
Steps:
- Mix all of the said ingredients together.
- Let it sit 4 hours.
- It's good--trust me.
- Not really sure how much it makes -- 3 cups isn't real.
Nutrition Facts : Calories 114.3, Fat 5, SaturatedFat 0.7, Sodium 788.5, Carbohydrate 15.7, Fiber 3.2, Sugar 8, Protein 2.7
FRESH SALSA
Here is the salsa recipe I use. You can adjust the amount of jalapanos to suit your personal taste. Linda Fresh Salsa Fresh Salsa
Provided by Linda7
Categories Sauces
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Using a blender or food processor, add equal amounts of each vegetable and using pulse, process just until it is still chunky.
- Drain, reserving liquid.
- Repeat until all vegetables have been processed.
- Mix drained salsa, adding sugar, cilantro and salt. Add some of drained liquid to make it desired thickness.
- If it is too spicy, add more tomatoes.
- Refrigerate in glass container and use on tortilla chips, tacos, scrambled eggs, or as a relish.
- Will keep for up to one week.
Nutrition Facts : Calories 71, Fat 0.4, SaturatedFat 0.1, Sodium 1171.5, Carbohydrate 16.6, Fiber 2.9, Sugar 10.5, Protein 2
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- Finely dice the tomatoes, onion, and jalapeño, and chop the cilantro. Squeeze the juice from the lemon and limes using a citrus press or reamer.
- Stir together the tomatoes, onion, jalapeño, and cilantro until combined. Add the lemon and lime juices and salt, mix well, then taste. Add more lime and lemon juice or salt as desired.
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