COPYCAT CHIPOTLE FRESH TOMATO SALSA
Maybe you've made salsa at home; but have you made this one... Add this Chipotle Fresh Tomato Salsa to anything that needs a bit of a kick.
Provided by EmKenBken
Categories Mexican
Time 13m
Yield 4 1/2 cups, 6 serving(s)
Number Of Ingredients 8
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.
COPYCAT CHIPOTLE PICO DE GALLO (CHIPOTLE'S MILD TOMATO SALSA)
Copycat recipe for Chipotle's mild tomato salsa, pico de gallo!
Provided by Ally
Categories Salsa
Time 10m
Yield 4 cups
Number Of Ingredients 8
Steps:
- In a medium bowl combine all ingredients!
- Let chill, covered, in the fridge until ready to eat.
CHIPOTLE TOMATO SALSA (COPYCAT)
Also known as Pico de Gallo, this copycat Chipotle Tomato Salsa is ready in minutes and a great way to top off all your burrito bowls, tacos, and nachos.
Provided by Meggan Hill
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- In a medium bowl, add tomatoes, red onion, cilantro, jalapeño, lemon juice, and lime juice, and salt to taste. Stir to combine.
Nutrition Facts : Calories 29 kcal, ServingSize 0.5 cup, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 2 g, Sugar 4 g
CHIPOTLE TOMATILLO GREEN-CHILI SALSA
Chipotle Tomatillo Green Chili Salsa is smoky and spicy, with lemon and lime juice and fresh cilantro, you can make this copycat at home in 30 minutes!
Provided by Sabrina Snyder
Categories Side
Time 35m
Number Of Ingredients 12
Steps:
- Preheat your oven to 450 degrees and add the tomatillos, tomato, jalapenõ and red onion to a baking sheet and roast for 25-30 minutes until they all start to char.
- Add the roasted vegetables along with the rest of the ingredients to a large food processor or a blender with a vent (the steam will need an escape) and pulse until slightly chunky, about 10-15 seconds.
Nutrition Facts : Calories 38 kcal, Carbohydrate 7 g, Protein 1 g, Sodium 197 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
15 EASY CHIPOTLE COPYCATS (+ RECIPE COLLECTION)
These copycat Chipotle recipes bring your favorite fast food into your own home! From guacamole to burritos to queso, get ready to have a fiesta!
Provided by insanelygood
Categories Copycat Recipes Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Chipotle favorite in 30 minutes or less!
Nutrition Facts :
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- Half and quarter all of the cherry tomatoes and move them to a mixing bowl. Next, dice up 1/4 of a red onion and 1/4 cup of cilantro and add them to the tomatoes.
- Add in a diced up jalapeno and top the whole thing off with a squeeze of fresh lime juice, stir it all together and you have just made the perfect bowl of Chipotle Tomato Salsa.
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- Finely dice the tomatoes, onion, and jalapeño, and chop the cilantro. Squeeze the juice from the lemon and limes using a citrus press or reamer.
- Stir together the tomatoes, onion, jalapeño, and cilantro until combined. Add the lemon and lime juices and salt, mix well, then taste. Add more lime and lemon juice or salt as desired.
- Cover and chill until ready to serve. The salsa will taste better if it has a little time to sit, as it allows the salt and citrus juices to pull water from the tomatoes and onion. However, the longer it sits, the more soggy the salsa becomes, so try to eat it all within 8-12 hours.
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Ratings 51Total Time 20 minsCategory AppetizerCalories 61 per serving
- Place the tomatillos and crushed garlic on the baking sheet and place in oven. Broil until charred, about 12 minutes, flipping halfway through. Peel garlic.
- In a food processor, combine tomatillos, garlic, ground red chiles, cumin, lime zest and juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Process until the mixture is smooth. Season to taste with Tabasco.
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BURRITOS RECIPE MISSION-STYLE A LA CHIPOTLE | RECIPES.NET
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- Season the chicken with the mixed spices, toss, & set aside. Allow to marinate briefly, roughly 5 minutes
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Servings 4Calories 112 per servingTotal Time 1 hr 50 mins
- If using the fresh ears of corn, scrub corn with a stiff vegetable brush to remove silks. Rinse under cold running water. Place one ear of corn at a time in a shallow pan. Holding the ear at an angle, use a sharp knife to cut down across the tips of the kernels. Using the dull side of the knife, scrape the ear to release the milky juices into the pan. You should have about 2 cups of the corn with its juices.
- In a large nonstick skillet, heat oil over medium-high heat. Add fresh or frozen corn and garlic. Cook and stir for 3 to 4 minutes or until lightly browned. Remove from heat and cool slightly.
- Stir tomatoes, sweet pepper, celery, cilantro, lime juice, chipotle chile peppers in adobo sauce and salt into corn mixture. Transfer to a large bowl. Cover and chill a least 1 hour or up to 24 hours before serving. Let salsa stand at room temperature 20 minutes before serving. Serve with tortilla chips. Makes 4 cups, 16 servings.
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