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.
MIKE'S CHIPOTLE SALSA
I came up with this recipe by adding several ingredients together. After many, many varieties, my wife decided this is the one she loves the most. We make it for almost every get-together with friends and it is always a hit. Enjoy!
Provided by mrssm5
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 2h20m
Yield 6
Number Of Ingredients 8
Steps:
- Combine tomatoes, chiles in adobo sauce, cilantro, onion, jalapenos, lime juice, garlic, and salt in a blender. Blend on low speed until all ingredients are coarsely chopped.
- Place in the refrigerator and chill for at least 2 hours prior to serving.
Nutrition Facts : Calories 64 calories, Carbohydrate 13.1 g, Fat 1 g, Fiber 4.1 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 1120 mg, Sugar 6 g
CHIPOTLE SALSA
Our smoky chipotle salsa is made with roma tomatoes, fire-roasted tomatoes and chopped chipotle peppers. Ready in 40 minutes, serve with your favorite tortilla chips.
Provided by By Angie McGowan
Categories Appetizer
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- In large skillet, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until onion is very soft. Add plum tomatoes; cook 4 to 5 minutes or until tomatoes start to break down.
- Stir in fire roasted tomatoes and chipotle chiles. Heat to boiling; reduce heat. Simmer uncovered about 10 minutes, stirring occasionally, until thickened. Remove from heat; cool slightly.
- In food processor or blender, place salsa and cilantro. Cover; process with on-and-off pulses until cilantro is finely chopped. Transfer to serving bowl.
- Serve salsa with tortilla chips.
Nutrition Facts : ServingSize 1 Serving
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
CHIPOTLE SALSA NEGRA (DARK CHIPOTLE SALSA)
This recipe comes from a Saveur special issue in 2005. I'm going to post a series of recipes from this publication for safekeeping. Chipotles are my favorite chile, so this one sounds good!
Provided by KlynnPadilla
Categories Sauces
Time 35m
Yield 1 1/2 cups
Number Of Ingredients 4
Steps:
- Rinse chiles.
- Heat half of the oil in a cast-iron skillet over medium heat. Add chiles and garlic and cook, stirring, about 5 minutes (chiles will be puffed and garlic browned). Set garlic aside.
- Transfer chiles to a bowl and cover with hot water. Let soak until soft (about 15 minutes). Drain and remove stems, seeds and veins.
- Purée chiles, garlic and 2 cups water (I use the chile-soaking water).
- Heat the other 3 tablespoons of oil in the same skillet over medium-high heat. When the oil is hot, add the pureed salsa and cook, stirring occasionally, until thickened, about 10 minutes. Season to taste with salt.
SALSA NEGRA
This is a distinctive sauce with a deep sweet-smoky flavor that matches its almost black color.The striking, almost burnt, flavor is achieved by deep frying dried chipotles ,before soaking them in a brown sugar bath, and then simmering the sauce to perfection.The final searing and simmering of the sauce is essential to achieving a deep and well balanced flavor and should not be skipped.This recipe uses chiles moritas-small chipotles that are wrinkled and blackish(the type you usually find pickled in adobo),not the small tan colored chipotles.You absolutely cannot sub canned chipotles in this recipe.This recipe is originally from a Rick Bayless cookbook(that's why its so good!).
Provided by strangelittlebeast
Categories Sauces
Time 40m
Yield 2 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- If you are using piloncillo,break it into smaller pieces with a hammer or cut it into chunks with a large heavy knife.Bring water and sugar to a boil in a medium saucepan.Remove from heat and stir until the sugar dissolves.
- Pour oil in a pan to a depth of 1/4 inch and heat over medium.Remove the stems from the chiles and discard.Add about half of the chiles to the hot oil and fry,stirring constantly,for 2 minutes.They should smell toasty.
- Remove the chiles with a slotted spoon and place in the pot of hot sugar water.
- Repeat steps 2 and 3 with the remaining chiles.
- Pour off the oil and discard.In the same pan fry the whole peeled garlic cloves in the thin film of oil that remains.Cook for 4 minutes,stirring occasionally, allowing the garlic to become golden but not burn.
- Puree the chiles and garlic with all of the sugar water until smooth.Strain to remove hard seeds and tough bits of skin.
- Heat the pan over medium high ;you may not need to add oil if there is enough in the pan leftover.When the pan is hot add the chile puree(it should sizzle and sputter )and stir constantly for 1 minute.Lower the heat to medium low and continue cooking for 20 minutes,stirring often.After 20 minutes the sauce should be very thick(like tomato paste) and have a dark shiny burgundy-black color.
- Serve as a sauce with gorditas,shrimp,eggs ,or anything you like.
Nutrition Facts : Calories 803.5, Fat 55.9, SaturatedFat 7.2, Sodium 51.4, Carbohydrate 76.8, Fiber 10.7, Sugar 45.3, Protein 14.4
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
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
CHIPOTLE SALSA
This salsa recipe is courtesy of Emeril Lagasse and is used to make his Crazy Nachos.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in a medium bowl; cover and chill until ready to serve.
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