Super Easy Chipotle Salsa Recipes
EASY CHIPOTLE SALSA
I have been looking for a spicy salsa easy enough that I can make it fresh at mealtime, so I came up with this one. Very simple and easily adaptable to your tastes.
Provided by lovetocook
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine chipotle peppers, tomatoes, onion, cilantro, garlic, salt, and pepper in the bowl of a food processor; pulse until salsa is chunky.
Nutrition Facts : Calories 14.1 calories, Carbohydrate 2.9 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 173.1 mg, Sugar 1.4 g
SUPER EASY CHIPOTLE SALSA
SO EASY!!! If you love homemade salsa please give this a try...it takes only minutes to make and tastes sooo much better than store bought. If you don't like chipotle-as it does impart that smokey flavor then try using jalapenos or serano esbache(pickled) for a straight up traditional salsa-this is delicious as well. For those of you who do not like any heat just skip the peppers and add a Tablespoon of vinegar or lime juice. This salsa needs time to marinate at least 4 hours, but overnight is best. Enjoy!
Provided by SweetFuzion
Categories < 15 Mins
Time 10m
Yield 1 large bowl
Number Of Ingredients 8
Steps:
- Put all ingredients in a blender and pulse about 20 seconds or to desired consistency. Pour into container and chill 4hrs to overnight. Lasts about 3-4 days refrigerated.
- If you are using jalapeno or seranos add about 2-3 Tbl of the vinegar juice they are canned in-it really makes a great tasting salsa.
- The 1/2 tsp sugar helps with any bitterness that may develope from the chilli powder or onion.
- I recomend using only red or white onions-not yellow.
Nutrition Facts : Calories 237.1, Fat 1.8, SaturatedFat 0.3, Sodium 4079.7, Carbohydrate 56.6, Fiber 12.8, Sugar 33, Protein 7.3
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- Preheat oven to the high broiler setting, place an oven rack on the top rung, and line a baking sheet with foil for easier cleanup, and add the tomatillos, whole garlic cloves, pineapple, and broil on high for 10 minutes.
- Remove the baking sheet from the oven, flip over all the ingredients, and return the baking sheet to the oven, and broil for an additional 5 minutes, or until gently charred. Tip - Keep a close eye on everything during this second round of broiling since broilers vary dramatically in their heat output and food can extremely quickly go from underdone to burnt when broiling anything.
- Remove the baking sheet from the oven, transfer the charred ingredients to the canister of a high speed blender or food processor, add the chipotle peppers, and blend on high speed very briefly or pulse a few times, until a chunky consistency is achieved.**
- Taste the salsa, add salt to taste, stir to combine, and serve. Salsa will keep airtight in the fridge for up to 1 week. I find the flavors of the salsa marry as time passes and the overall flavor profile improves with time.
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