Smoky Chipotle Salsa Recipes

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HOMEMADE SMOKY SALSA

This no-salt-added salsa is delicious raw or can be used in any recipe requiring salsa or picante sauce. It will keep, covered, in the fridge up to one week.

Provided by Buckwheat Queen

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 20m

Yield 5

Number Of Ingredients 10



Homemade Smoky Salsa image

Steps:

  • Combine tomatoes, cilantro, red onion, jalapeno, lime juice, garlic, olive oil, liquid smoke, black pepper, and chipotle flakes in the bowl of a food processor; pulse until blended.

Nutrition Facts : Calories 68.2 calories, Carbohydrate 6.5 g, Fat 4.8 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 11.9 mg, Sugar 2.8 g

1 ½ cups tomatoes, chopped
1 ½ bunches chopped fresh cilantro
1 red onion, chopped
1 large fresh jalapeno pepper, diced
¼ cup fresh lime juice
1 clove garlic, minced
1 tablespoon olive oil
2 teaspoons liquid smoke flavoring
1 teaspoon ground black pepper
½ teaspoon chipotle flakes

SMOKY CHIPOTLE PEPPER SALSA

Take a little pot of salsa in your lunchbox to enjoy with vegetable crudités, tortilla chips or pitta bread

Provided by Good Food team

Categories     Condiment, Side dish, Snack

Time 25m

Number Of Ingredients 8



Smoky chipotle pepper salsa image

Steps:

  • Heat grill to high. Put peppers onto a baking sheet, skin-side up, grill until skins are black, then put into a bowl and cover. Leave until cool, then peel skins away.
  • Scoop out and discard tomato seeds. Put tomatoes into a food processor with garlic, lime juice, oil and chipotle paste. Add peppers, then pulse until chunky. Stir onion and coriander through, then serve.

Nutrition Facts : Calories 55 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium

2 red peppers , halved lengthways
6 ripe tomatoes , halved
1 garlic clove , crushed
juice 1 lime
1 tbsp extra-virgin olive oil
2 tsp chipotle paste
1 red onion , finely chopped
20g pack coriander , roughly chopped

SMOKY CHIPOTLE SALSA

Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).

Provided by Martha Stewart

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

Number Of Ingredients 5



Smoky Chipotle Salsa image

Steps:

  • Heat a 10-inch cast-iron or nonstick skillet over medium-high. Add garlic and tomatillos. Cook tomatillos, cut side down, until well browned, about 4 minutes. Flip vegetables and cook until tomatillos are browned and completely soft and garlic is browned.
  • Transfer garlic and tomatillos to a blender or food processor, along with chiles in adobo sauce and water. Process to a coarse puree, about 5 seconds. Transfer to a medium bowl and let cool. Thin with a little more water if necessary. Season with salt.

3 garlic cloves, peeled
4 medium tomatillos (about 1/2 pound), husks removed, skin rinsed, and halved
2 canned chipotle chiles in adobo sauce (add more if you like really spicy salsa)
1/4 cup water
Coarse salt

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