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
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
FIRE-ROASTED TOMATO CHIPOTLE SALSA
This is a great all-purpose salsa. It's especially good with red meats. It's not real hot. You could make it hotter by using different peppers but I like this just the way it is.
Provided by Realtor by day
Categories Onions
Time 10m
Yield 4 cups, 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat a tablespoon of oil in a saute pan over medium heat until lightly smoking, add the onion and saute until carmelized, about 10 minutes or so.
- Transfer the onion, half the blackened tomatoes and garlic to a food processor and pulse until finely chopped but not pureed. Add the cilantro and chipotle chiles and pulse again to mix.
- Peel, seed and chop the remaining tomatoes tomatoes and fold in along with the remaining oil, vinegar, salt and sugar.
- Serve chilled or at room temp with chips, red meat or chicken.
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 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.
ROASTED TOMATO -CHIPOTLE SALSA
I have this similar recipe adapted from Uncle Julio's reastaurant in Allen, TX (North Dallas area), and hope you like it.
Provided by pink cook
Categories < 60 Mins
Time 50m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF. Cut tomatoes and onion into quarters, place on a baking sheet and drizzle with vegetable oil. Then sprinkle with the chili & cayenne powder. Bake in oven for about 40 minutes.
- About halfway through, flip the vegetables over. Check in occasionally to make sure the vegetables are not drying out. There will be extra oil on the sheet, so you can use tongs or a spatula to move them around & redistribute the oil. They are done when soft and the skin is blistery and slightly brown.
- Remove the stems and seeds from the chipotles. Place all the prepared vegetables and the chipotles in a blender along with the garlic cloves, cilantro and squeeze lime juice into the blender and blend well.
- NOTE: For chunkier salsa, just pulse the blender button only for a few seconds. For smoother textured salsa, process to your desired consistency. Salt to taste.
- You can also add another chipotle pepper and adobo sauce to make it more spicy and enhance the smoky flavor to your own taste. Allow the salsa to chill for a couple of hours. Serve with white or blue corn tortilla chips. Mmmmm -- good.
Nutrition Facts : Calories 155.4, Fat 11.1, SaturatedFat 1.5, Sodium 26.7, Carbohydrate 14.4, Fiber 4, Sugar 7.5, Protein 2.7
ISABEL'S ROASTED CHIPOTLE SALSA
This is a super easy and quick, spicy chipotle salsa recipe. Only for those who really love spicy foods. Inspired by the chipotle salsa you can get at Rubio's®. Great on turkey tacos or served with tortilla chips!
Provided by Isabel Chu
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine fire-roasted tomatoes, fresh tomato, onion, cilantro, chipotle peppers, chile pepper, jalapeno, adobo sauce, lime juice, pepper, and salt in a blender. Pulse until desired consistency is reached.
Nutrition Facts : Calories 26.1 calories, Carbohydrate 5.8 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.9 g, Sodium 253.8 mg, Sugar 1.3 g
GRIDDLED TOMATO-CHIPOTLE SALSA
Provided by Stephan Pyles
Categories Condiment/Spread Onion Tomato Side Sauté Lime Jalapeño Cilantro Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Place a large cast-iron skillet over high heat for about 3 minutes, or until smoking. Add the tomatoes to the skillet and char on both sides until black and somewhat soft, about 8 to 10 minutes. Remove from the skillet and set aside. Reduce the heat to medium, and after two minutes, pour the olive oil into the skillet. Immediately add the onions, jalapeños, and garlic and sauté for about 3 minutes, stirring occasionally, until the vegetables are soft. Transfer the onion mixture to a food processor with the griddled tomatoes. Process until all the ingredients are well blended. Transfer to a mixing bowl, add the chile puree, cilantro, lime juice, and salt, and stir well to combine. Serve at room temperature. Keeps for up to 1 week, refrigerated.
CHARRED TOMATO, CHIPOTLE, AND MANGO SALSA
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Quarter tomatoes and transfer to a shallow baking pan. Broil tomatoes 4 to 5 inches from heat until slightly charred, about 15 minutes. Wearing rubber gloves, seed chipotles. In a blender or food processor puree tomatoes, chipotles, lime juice, and honey until smooth.
- Peel mango and finely chop. In a bowl stir together tomato mixture and mango and season with salt. Salsa may be made 1 day ahead and chilled, covered.
ROASTED TOMATO CHIPOTLE SALSA
Spice up lean grilled hamburgers, chicken breasts, or pork tenderloin with this wonderful salsa, which gets its smoky flavor from the chipotle chile. Regulate the heat from mild to spicy by the amount of chipotle you add.
Yield Serves 4; 3 tablespoons per serving
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F. Lightly spray a large baking sheet with cooking spray.
- Put the tomato quarters, shallot, and garlic on the baking sheet (the garlic will be easier to peel after roasting).
- Roast for 20 minutes, or until the garlic is light golden brown.
- Peel the tomato and garlic, discarding the skins.
- In a food processor or blender, process all the ingredients for 10 to 15 seconds, or until the desired consistency. Serve or pour into a small airtight container and refrigerate for up to four days.
- (Per serving)
- Calories: 16
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 25mg
- Carbohydrates: 3g
- Fiber: 1g
- Sugars: 1g
- Protein: 1g
- Calcium: 9mg
- Potassium: 130mg
- Free
ROASTED TOMATO-CHIPOTLE SALSA
Provided by Ivy Stark
Categories Condiment/Spread Sauce Garlic Tomato Side Vegetarian Quick & Easy Cinco de Mayo Healthy Vegan Party Chile Pepper
Yield about 1 quart
Number Of Ingredients 6
Steps:
- 1. Preheat the oven to 350°F.
- 2. On a sheet pan, roast the tomatoes, garlic, and onion until tender and lightly browned, about 15 minutes. Transfer them along with the chiles and vinegar to the jar of an electric blender and purée until smooth.
- 3. Pour the mixture into a medium-size saucepan and gently simmer for about 20 minutes; season to taste with salt and reserve.
ROASTED TOMATO SALSA I
This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.
Provided by KATKRO
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the broiler.
- In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
- Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
- Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
- In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.
Nutrition Facts : Calories 15.7 calories, Carbohydrate 1.8 g, Fat 0.9 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 26.4 mg, Sugar 1 g
ROASTED TOMATO AND CHIPOTLE SALSA
The silky texture of this pureed sauce belies the kick of its chipotle and cascabel peppers, which are similar in heat to cayenne.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 3 1/2 cups
Number Of Ingredients 8
Steps:
- Preheat broiler. Put peppers into the hot water; cover, and let stand until soft, about 15 minutes. Discard stems.
- Put tomatoes onto a baking sheet. Broil tomatoes, turning once, until blackened, about 4 minutes per side.
- Puree peppers, tomatoes, onion, and cilantro in a food processor until smooth. With machine running, pour in oil in a slow, steady stream. Season with salt. Serve warm or at room temperature.
ROASTED TOMATO-CHIPOTLE SALSA
This is out of my Ball Canning cookbook.Not all markets stock cascabel chilies or chipotle chilies (which are dried, smoked jalapenos), but this unique salsa is so tasty it's well worth the extra shopping effort. You Will Need: 6 16 oz pint preserving jars with lids and band
Provided by Timothy H.
Categories Sauces
Time 45m
Yield 6 pints
Number Of Ingredients 9
Steps:
- You Will Need:.
- 6 16 oz pint preserving jars with lids and band.
- 1.) TOAST chipotle and cascabel chilies in a large dry skillet, over medium heat, working in batches, about 30 seconds per side, until they release their aroma and are pliable. Transfer to a large glass or stainless steel bowl. When all chilies have been toasted, add 2 cups hot water. Weigh chilies down with a bowl or a weight to ensure they remain submerged, and soak until softened, about 15 minutes. Working in batches, transfer chilies and soaking liquid to a blender or a food processor fitted with a metal blade and purée until smooth. Set aside.
- 2.) Roast tomatillos, tomatoes, onions and garlic, under a broiler, in the meantime, turning to roast all sides, until tomatillos and tomatoes are blistered, blackened and softened, and onions and garlic are blackened in spots, about 15 minutes. Set onions and garlic aside until cool. Place tomatillos and tomatoes in paper bags. Secure openings and set aside until cool enough to handle, about 15 minutes. Peel tomatoes, onions and garlic. Finely chop onion and garlic. Set aside.
- 3.) PUREE roasted tomatillos and tomatoes and reserved puréed chilies until smooth in a blender or food processor. Set aside.
- 4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- 5.) COMBINE tomatillo purée, roasted onion and garlic, vinegar, sugar and salt in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 15 minutes.
- 6.) LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
- 7.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Nutrition Facts : Calories 116.9, Fat 2, SaturatedFat 0.3, Sodium 402.2, Carbohydrate 22.7, Fiber 5.6, Sugar 13, Protein 3.8
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.
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