Chipotle Tomato Spread Recipes

CHIPOTLE MAYO BLT

Steps:

• Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with parchment paper and spread the bacon evenly on top. Bake until crispy, about 20 minutes. Transfer the bacon to paper towels to drain the oil.
• Mix the mayonnaise with the chopped chipotle peppers in a bowl (see Cook's Note). Spread the chipotle mayo on each slice of toast. Arrange the lettuce on four of the toast slices and top with tomato. Sprinkle with salt and pepper. Top with bacon. Place the remaining toast slices on top of the bacon. Cut the sandwiches in half on the diagonal and serve immediately.

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.

CREAMY CHIPOTLE TOMATO BISQUE

Steps:

• Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
• Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
• Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.

CHIPOTLE TOMATO SALSA

Steps:

• Heat a dry large heavy nonreactive skillet (not nonstick) over medium heat until hot, then cook tomatoes, onion, and garlic, turning with tongs, until all are blackened in spots, 10 to 12 minutes. Purée in a blender with chiles and 3/4 teaspoon salt (use caution when blending hot foods). Return to skillet and simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro.

CHIPOTLE SPREAD

Steps:

• Combine all ingredients in a food processor and puree until they have reached a desired consistency.
• Notes: Depending on your tastes, you may remove the seeds from the chipotle peppers. One serving is approximately two tablespoons.

CHIPOTLE TOMATO SPREAD

Steps:

• Wash your jars and lids and heat your water.
• Place tomatoes, chipotles and it sauce, and habanaro in a food processor and pulse to puree to a small chunky texture; process in batches and adding to the pot as sauce is pureed.
• Add the sugar and vinegar bring to a boil, reduce heat and simmer until tomatoes have completely broken down and are soft.
• Use the immersion blender to desired smoothness.
• Stirring occasionally, for 2-4 hours or until thick. The tomato mixture will be reduced by at least half to two thirds the amount you started with. Stirring often towards the end of cooking. You`ll want it nice and thick.
• Cooking times depends on how much water is in the tomatoes. Cutting the recipe in half will reduce cooking time as doubling the recipes will have longer cooking times.
• Taste towards the end of cooking and season with salt if desired and if more heat is wanted add more pureed chipotles in adobo sauce.
• Place hot spread in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process jars in a hot water bath covered by 1-2 inches of water for 10 minutes. Remove to counter and allow the jars to cool over night, remove rings, wipe jars and label before storing in a cool, dry, dark place.
• If you don't process in a water bath, the spread can be kept refrigerated for up to three weeks or frozen for up to one year.
• Optional cooking methods:.
• Slow Cooker: Place tomato mixture in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 12 hours or overnight, or until thick. The tomato mixture will be reduced by at least half - two thirds the amount you started with. Stirring often towards the end of cooking.
• Oven: Heat oven to 250 degrees. Place tomato mixture in a heatproof casserole dish or roaster. Bake, stirring occasionally, for 3-6 hours until very thick. The tomato mixture will be reduced by at least half - two thirds the amount you started with. Stirring often towards the end of cooking.

CHILLED TOMATO SOUP WITH CHIPOTLE CREAM

Steps:

• Heat oil in heavy large saucepan over low heat. Add next 4 ingredients. Cover; cook until vegetables are tender, stirring often, about 20 minutes. Add tomato juice, tomatoes, 3 tablespoons lime juice and horseradish. Increase heat to medium-high; boil, uncovered, until flavors blend, about 10 minutes. Cool slightly. Working in batches, purée soup in blender until smooth. Season with salt and pepper. Chill at least 4 hours or overnight.
• Mix sour cream, chipotles and remaining 2 teaspoons lime juice in medium bowl. Gradually whisk in whipping cream. Season with salt and pepper.
• Divide soup among 6 bowls. Drizzle generously with chipotle cream.

GARLIC ROASTED TOMATO SPREAD

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• Arrange tomatoes, cut side up, in a shallow baking dish; drizzle with olive oil and sprinkle garlic, oregano, sugar, and salt evenly atop.
• Bake in the preheated oven for 1 hour. Turn tomatoes over and roast until caramelized and very soft, 1 to 1 1/2 hours. Remove from oven and set aside to cool to room temperature, about 1 hour.
• Transfer tomato mixture to a blender or food processor; puree until smooth.