Chipotle Pepita Salsa Recipes

CHIPOTLE SALSA

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.

TOMATO AND PEPITA SALSA

Steps:

• In 10-inch skillet, toast pepitas over medium heat 2 to 3 minutes or until slightly brown and some hulls have popped. Set aside.
• In medium bowl, mix tomatoes, chipotle, sauce, onion, cilantro, lime juice and salt. Stir in pepitas, reserving 2 tablespoons for garnish. Serve with chips.

EASY CHIPOTLE SALSA

Steps:

• Combine chipotle peppers, tomatoes, onion, cilantro, garlic, salt, and pepper in the bowl of a food processor; pulse until salsa is chunky.

CHIPOTLE, PEANUT AND SESAME SEED SALSA

Steps:

• Heat the oil over medium heat in a 12-inch skillet until it is very hot but not smoking. Add the peanuts and garlic, then cook for about 30 seconds, stirring constantly. The peanuts should just begin to turn color. Be careful to not let them scorch, which can happen quickly.
• Add the sesame seeds and chiles, and continue to stir and fry for a minute or until the chiles are lightly toasted.
• Remove the pan from the heat and transfer the contents, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and blend until almost smooth. (The salsa should be uniform but have a little texture to it.)
• Pour into a container and let cool. Refrigerate the salsa if you are not using it the day you make it.

CHIPOTLE SALSA

Steps:

• Char the tomatoes on a grill, under a broiler, or in a cast iron pan. Put them in a bowl and add the remaining ingredients. Mix together. Season with salt and pepper.;

CHIPOTLE-PEPITA SALSA

Steps:

• Heat oven to 400º F degrees.
• Spread pumpkin seeds on a baking sheet and toast until they begin to pop and turn brown, about 5 minutes.
• Remove from oven and let cool.
• In a blender, combine the chopped tomato, onion, garlic, cilantro, cumin, coriander, chili powder, chipotles, adobo sauce, olive oil, salt, sugar, and 1/2 cup of the toasted pumpkin seeds.
• Stir in the lime juice.
• Refrigerate salsa for at least 1 hour to allow flavors to combine.
• Bring salsa to room temperature for 30 minutes before service.
• Great with fish.

CHIPOTLE PEACH SALSA WITH CILANTRO

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.

CHIPOTLE SALSA

Steps:

• Combine all ingredients in a medium bowl; cover and chill until ready to serve.

CHIPOTLE SALSA

Steps:

• Preheat broiler.
• Line baking pan with foil.
• Lightly oil pan with olive oil.
• Broil tomatillos, tomatoes, garlic (with skin on), and onion until browned on all sides, turning frequently.
• Remove skins from garlic.
• Place vegetables in food processor or blender and add remaining ingredients.
• Chop coarsely or pulse lightly.
• Season to taste.

TOMATILLO AND CHIPOTLE SALSA

Steps:

• Working in 2 batches if needed, cook tomatillos and garlic in a large skillet (preferably cast-iron) over medium-high heat, turning occasionally, until charred on all sides, 15 to 20 minutes. Transfer to a plate, and let cool slightly. Peel garlic. Finely chop tomatillos and garlic.
• Mix together tomatillos, garlic, chipotles, sugar, and 1/2 teaspoon salt.

SMOKY CHIPOTLE PEPPER SALSA

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.