Chipotle Peach Salsa Recipes
CHIPOTLE PEACH SALSA
Chipotle Peach Salsa is a fresh tasting sweet and spicy salsa that goes great with tortilla chips, or grilled chicken, pork, or seafood. Such a wonderful salsa for summer entertaining.
Provided by Christin Mahrlig
Categories Appetizer
Number Of Ingredients 9
Steps:
- Combine peaches, red onion, red bell pepper, chipotle peppers, garlic and ginger in a medium bowl.
- Add cilantro, lime juice and a few pinches of salt. Stir to mix.
- Cover and refrigerate for at least 30 minutes before serving.
Nutrition Facts : Calories 71 kcal, ServingSize 1 serving
CHIPOTLE SALSA
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 3h10m
Yield Approximately 5 cups
Number Of Ingredients 10
Steps:
- Add the diced tomatoes, diced tomatoes with green chiles, lime juice, cumin, salt, sugar, black pepper, chipotle peppers, cilantro and onions to a food processor and blend until totally combined. Give it a taste to check for seasoning.
- Make the salsa several hours before serving, as it will give the flavors a chance to dance! Keeps in the fridge, covered, for about a week.
CHIPOTLE PEACH SALSA WITH CILANTRO
I came up with this fresh-tasting, spicy recipe one night as we fired up steaks smothered in a smoky hickory BBQ sauce on our new grill. The combination was a hit and this has definitely become a new favorite. We like our food spicy, so adjust the amount of chipotle and onion to suit your taste.
Provided by OOMPAH
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Peach Salsa Recipes
Time 10m
Yield 4
Number Of Ingredients 8
Steps:
- In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving.
Nutrition Facts : Calories 40.5 calories, Carbohydrate 10.3 g, Fat 0.1 g, Fiber 1.5 g, Protein 0.8 g, Sodium 17 mg, Sugar 7.2 g
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CHIPOTLE PEACH SALSA RECIPE - COTTER CRUNCH
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5/5 (6)Total Time 35 minsCategory CondimentCalories 50 per serving
- Cut, dice, and slice the fruit, tomatoes, and onion. If you’re using canned peaches, be sure to drain the juice.
- Place all of your ingredients into a non-reactive serving bowl. Mix in the honey, one canned chipotle pepper (diced), and a smidge of the adobo sauce. Mix again, then add the chopped cilantro and splash of lime juice. Mix together. Salt and pepper to taste.
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From budgetbytes.com
Reviews 17Estimated Reading Time 4 minsServings 6Total Time 30 mins
- Rinse the peaches, cut into quarters and peel (a sharp paring knife works best for this). Cut the peeled quarters into a small dice. Place the diced peaches in a bowl.
- Cut 1/4 of a red onion into as small of a dice as possible then roughly chop to achieve very small pieces. Peel one inch of the ginger and grate into the bowl (use a small cheese grater or microplane, see photos below). Peel and grate the garlic into the bowl as well. Stir everything together.
- Pick the leaves off of half a bunch of cilantro and roughly chop. Add to the salsa bowl and stir. Juice the lime into the bowl and stir again.
- Open the can of chipotle peppers in adobo sauce. Pull out 2-4 peppers (depending on how spicy you like it), chop them up and add to the bowl. Start with two peppers, taste the salsa and add more if desired. Add 1/4 tsp of salt, stir and add more if desired.
GRILLED CHIPOTLE PEACH SALSA - A SPICY PERSPECTIVE
From aspicyperspective.com
5/5 (6)Total Time 23 minsCategory DipCalories 151 per serving
- Preheat the grill to medium. Cut each peach into 4 thick slices. Cut the shallots in half and the pepper in quarters. Lay the peaches, shallots and peppers on a baking sheets and toss with a little oil.
- Carefully place the peaches, shallots and peppers on the grill. Grill the peaches 1-2 minutes per side until nice grill marks have formed, but the peaches are still firm. Grill the shallots and pepper 2-4 minutes per side. Remove and cool.
- Mince the chipotle peppers, then add them to the bowl along with the minced garlic, cilantro, the juice of 1 lime and honey.
PEACH SALSA RECIPE WITH CHIPOTLE | COOKING ON THE RANCH
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5/5 (1)Total Time 20 minsCategory Appetizer RecipesCalories 51 per serving
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INSTANT POT CRISPY CARNITAS WITH CHIPOTLE PEACH SALSA ...
From halfbakedharvest.com
4.4/5 (173)Total Time 30 minsServings 6Calories 368 per serving
- 1. In the bowl of your instant pot, combine the chicken/pork, garlic, chili powder, paprika, oregano, and a pinch each of salt, pepper, and crushed red pepper flakes. Rub the seasonings into the meat. Add the beer. Cover and cook on high pressure/manual for 8-10 minutes. Once done cooking, use the natural or quick release function to release the steam.2. Preheat the broiler to high. Remove the meat from the sauce to a baking sheet. Lightly shred. Add 1/4 cup of the cooking liquid and the lime juice. Drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the meat caramelizes. Watch closely! Toss with additional cooking liquid, if desired.3. To make the salsa, combine all ingredients in a blender. Blender until combined. Season with salt. 4. Stuff the carnitas into the warmed tortillas. Spoon the salsa over the carnitas. Top as desired with slaw, cilantro, avocado, cheese, onions, and crema. Enjoy!
- 1. In the bowl of your slow cooker, combine the chicken/pork, garlic, chili powder, paprika, oregano, and a pinch each of salt, pepper, and crushed red pepper flakes. Rub the seasonings into the meat. Add the beer. Cover and cook on low for 6 hours or on high for 3-4 hours.2. Preheat the broiler to high. Remove the meat from the sauce to a baking sheet. Lightly shred. Add 1/2 cup of the cooking liquid, then drizzle on the honey. Transfer to the broiler. Broil for 2-5 minutes, until the meat caramelizes. Watch closely! Toss with additional cooking liquid, if desired.3. Follow as directed above for steps 3-4.
- 1. Combine the chicken/pork, garlic, chili powder, paprika, oregano, and a pinch each of salt, pepper, and crushed red pepper flakes in a bowl. Rub the seasonings into the meat. 2. Heat 1 tablespoon olive oil in a large heavy-bottomed pot over medium-high heat. When the oil shimmers, add the meat and sear the on both sides, about 3-4 minutes. Reduce the heat to low and add the beer. Cover and simmer the chicken for 1-2 hours. If the sauce gets too thick, add additional beer to thin the sauce out. Once the meat is done cooking, shred with two forks. 2. Follow as directed above for steps 3-4.
SHRIMP BURGERS WITH CHIPOTLE CREAM AND COCONUT PEACH SALSA
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5/5 (3)Category SandwichCuisine AmericanEstimated Reading Time 3 mins
- Add shrimp to a food processor and pulse until chopped. Transfer to a bowl and add egg, panko, garlic, mustard, salt, pepper, paprika, onion powder and basil. Mix until combined, then form tilapia into patties (form tightly with your hands, trying to prevent cracking). Heat a skillet oven medium heat and add half of the olive oil, then cook patties until golden on each side, about 3-4 minutes. Repeat with remaining burgers.
- In a bowl, stir together sour cream, chipotle sauce, lime juice and a pinch of salt and pepper. Spread on top of burgers, then layer with avocado and peach salsa!
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5/5 (15)Total Time 1 hr 15 minsCategory MainCalories 777 per serving
- In a food processor, blend all the marinade ingredients into a fine paste. Rub fish (or portos or tofu) generously with marinade and let marinate at least 20 minutes, or overnight in the fridge. ( You could also freeze fish in the marinade in a ziplock bag and save for later or take it camping with you).
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5/5 (1)Category Dinner, LunchCuisine Tex-MexCalories 472 per serving
- Combine the paprika, oregano, onion powder, garlic powder, 1/4 teaspoon ancho chili powder, and salt in a small bowl.Sprinkle mixture on shrimp.
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