Chipotle Salsa Recipes

CHIPOTLE BLENDER SALSA

Steps:

• Pulse the onion and garlic a few times in a food processor or blender.
• Add remaining ingredients and continue pulsing until you've reached your desired texture.
• Adjust seasoning, if necessary.
• Transfer salsa to mason jars, or container of choice, and store in the refrigerator for up to one week.

MIKE'S CHIPOTLE SALSA

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.

ROASTED CHIPOTLE SALSA

Steps:

• Place a comal or a cast-iron skillet over medium-high heat; do not oil. Place garlic, onion, and tomato (all with their skins) in pan and roast, turning, as needed, with tongs, until blistered and charred all over. Let vegetables cool slightly, then peel off skins.
• In a blender, combine vegetables with chipotle chile and cilantro leaves. Whirl until coarsely pureed. (If using a mortar and pestle, finely chop cilantro leaves with cooked, peeled onion and garlic. Mash tomatoes and chipotle in mortar, then stir in chopped vegetables and cilantro). Squeeze lime juice into salsa, then stir in oil. Taste, season with salt, and serve. Can be made ahead, covered, and refrigerated up to 3 days.

CHIPOTLE SALSA

Steps:

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

CHIPOTLE SALSA

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.

COPYCAT CHIPOTLE FRESH TOMATO SALSA

Steps:

• In a medium bowl, combine tomatoes, red onion, jalapeno, lemon juice, lime juice and salt.
• Let stand for 10 minutes at room temperature to blend flavors. Stir in cilantro. Taste salsa and adjust amount of jalapeno pepper and salt as desired.
• Serve with tortilla chips.

CHIPOTLE CORN SALSA

Steps:

• Mix corn, onion, cilantro, lime juice, chipotle pepper, and salt together in a bowl.

CHIPOTLE GARLIC SALSA

Steps:

• Place tomatoes, with their juice, in a medium non-reactive saucepan. Finely chop or puree the chiles with their liquid and add to the tomatoes. (If a milder sauce is desired, only use half the chiles.) Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, about 30 to 45 minutes until reduced by about one--quarter.
• Meanwhile, thinly slice or mince the garlic cloves. Add with the remaining ingredients during the last 10 to 15 minutes of cooking time. When the salsa has reached the desired consistency, remove from the heat and let cool slightly. Adjust seasoning. and let cool to room temperature. Store in the refrigerator, tightly covered, up to one week or freeze up to 3 months.
• NOTE: For a smoother consistency, puree all or part of the tomato-chile mixture before adding the other ingredients.

CHIPOTLE SALSA

Steps:

• Combine all ingredients in medium bowl. Season with salt and pepper.