Roasted Tomato Chipotle Salsa Recipes

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ROASTED TOMATO-CHIPOTLE SALSA



Roasted Tomato-Chipotle Salsa image

Chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Time 30m

Yield Makes 2 1/2 to 3 cups

Number Of Ingredients 9

1 1/2 pounds plum tomatoes, cored and halved
1 thinly sliced medium onion
2 tablespoons canola oil
1 1/2 teaspoons coarse salt
1/4 teaspoon ground pepper
1 to 2 canned chipotles in adobo sauce
1/2 cup coarsely chopped fresh cilantro
1/4 cup fresh lime juice
Tortilla chips, for serving

Steps:

  • Preheat broiler. On a broiler-proof sheet pan, toss tomatoes with onion, oil, salt, and pepper. Broil until charred in spots, 15 to 20 minutes; cool.
  • Transfer contents of sheet pan to a food processor; add chipotles, cilantro, and lime juice. Pulse until combined but still chunky.

Nutrition Facts : Calories 11 g, Fat 1 g

CHIPOTLE TOMATO SALSA



Chipotle Tomato Salsa image

Canned chipotles in adobo are a convenient way to add smoky bold flavor to sauces and salsa. Amp up the smokiness of this salsa even more by charring up tomatoes, onions and garlic before blending together.

Provided by Food Network Kitchen

Time 1h10m

Yield about 3 cups

Number Of Ingredients 6

1 pound plum tomatoes (4 to 5), cored
1 large white onion, sliced 1/2 inch thick
5 cloves garlic, unpeeled
1 canned chipotle chile pepper in adobo
1 teaspoon apple cider vinegar
Kosher salt

Steps:

  • Preheat the broiler. Arrange the tomatoes, onion and garlic close together on a rimmed baking sheet. Broil, turning occasionally, until the tomatoes burst and all the vegetables are softened and charred, about 15 minutes. Let cool 5 minutes.
  • Peel the garlic, then transfer to a blender along with the remaining broiled vegetables. Add 1/2 chipotle chile, the vinegar, 1 1/2 teaspoons salt and 1/2 cup water; puree until smooth. For more heat, add the remaining 1/2 chipotle and puree. If the salsa is too thick, add a splash of water. Let sit 30 minutes to let the flavors develop. Season with salt.

ROASTED TOMATO SALSA



Roasted Tomato Salsa image

Our family's all-time favorite salsa, this recipe is the reason we grow a huge garden every summer. We make gallons of it and share with our neighbors. You might find yourself eating it right out of the bowl with a spoon. -Donna Kelly, Orem, Utah

Provided by Taste of Home

Categories     Snacks

Time 25m

Yield 32 servings (8 cups)

Number Of Ingredients 15

12 large tomatoes, halved and seeded, divided
2 tablespoons olive oil, divided
1 bunch fresh cilantro, trimmed
1/4 cup lime juice
4 garlic cloves, peeled
2 teaspoons grated lime zest
1 large sweet yellow pepper, finely chopped
6 jalapeno peppers, minced
12 green onions, thinly sliced
1 tablespoon ground cumin
1 tablespoon smoked paprika
1 tablespoon ground chipotle pepper
2 teaspoons salt
1/4 teaspoon Louisiana-style hot sauce
Tortilla chips

Steps:

  • Arrange 6 tomatoes cut side down on a 15x10x1-in. baking pan; drizzle with 1 tablespoon oil. Broil 4 in. from the heat until skin blisters, about 4 minutes. Cool slightly; drain well., In a food processor, process uncooked and roasted tomatoes in batches until chunky. Transfer all to a large bowl., Place the cilantro, lime juice, garlic, lime zest and remaining oil in the food processor. Cover and process until blended; add to tomatoes. Stir in the peppers, onions, cumin, paprika, chipotle pepper, salt and hot sauce. Let stand 1 hour to allow flavors to blend. Serve with chips.

Nutrition Facts : Calories 27 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 155mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

ROASTED TOMATO SALSA I



Roasted Tomato Salsa I image

This chunky, smoky salsa tastes amazing with tortilla chips. Roasted tomatoes, garlic, onion and jalapeno are blended with cilantro and cumin to create one of the tastiest and easiest Mexican-inspired recipes you'll ever try.

Provided by KATKRO

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 20m

Yield 24

Number Of Ingredients 9

12 roma (plum) tomatoes
2 cloves garlic, unpeeled
1 small onion, quartered
1 jalapeno chile pepper
1 ½ tablespoons olive oil
1 teaspoon ground cumin
¼ teaspoon salt
3 tablespoons fresh lime juice
¼ cup chopped fresh cilantro

Steps:

  • Preheat the broiler.
  • In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil.
  • Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred.
  • Remove vegetables from heat. Remove and discard tomato cores, jalapeno stem and garlic skins.
  • In a food processor, coarsely chop the charred vegetables. Transfer to a medium bowl and mix in cumin, salt, lime juice and cilantro.

Nutrition Facts : Calories 15.7 calories, Carbohydrate 1.8 g, Fat 0.9 g, Fiber 0.5 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 26.4 mg, Sugar 1 g

ROASTED TOMATO -CHIPOTLE SALSA



Roasted Tomato -Chipotle Salsa image

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

5 large tomatoes
1 medium onion
3 tablespoons vegetable oil
2 teaspoons chili powder
2 teaspoons cayenne powder
1 chipotle pepper
1 tablespoon adobo sauce, from the chipotles
1/4 cup cilantro, finely chopped
2 tablespoons fresh lime juice
3 garlic cloves
salt

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

FIRE-ROASTED TOMATO CHIPOTLE SALSA



Fire-Roasted Tomato Chipotle Salsa image

This is a great all-purpose salsa. It's especially good with red meats. It's not real hot. You could make it hotter by using different peppers but I like this just the way it is.

Provided by Realtor by day

Categories     Onions

Time 10m

Yield 4 cups, 1 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1/2 onion, peeled and chopped
2 lbs roma tomatoes, blackened
4 teaspoons finely minced roasted garlic
1/2 cup minced fresh cilantro leaves
4 chipotle chiles in adobo, chopped
1/4 cup olive oil
1/4 cup red wine vinegar
1 tablespoon salt
1 teaspoon sugar

Steps:

  • Heat a tablespoon of oil in a saute pan over medium heat until lightly smoking, add the onion and saute until carmelized, about 10 minutes or so.
  • Transfer the onion, half the blackened tomatoes and garlic to a food processor and pulse until finely chopped but not pureed. Add the cilantro and chipotle chiles and pulse again to mix.
  • Peel, seed and chop the remaining tomatoes tomatoes and fold in along with the remaining oil, vinegar, salt and sugar.
  • Serve chilled or at room temp with chips, red meat or chicken.

ROASTED CHIPOTLE SALSA



Roasted Chipotle Salsa image

Dry-roasting vegetables on a flat, heavy pan called a comal tames the sharper flavors and adds a smoky dimension (you can also use a heavy frying pan). Chipotle chiles -- canned smoked jalapenos -- add even further depth of flavor. This salsa is a great alternative for dipping chips or garnishing tacos, tamales or enchiladas.

Provided by Food Network

Time 50m

Yield about 2 1/2 cups salsa

Number Of Ingredients 8

2 cloves garlic, unpeeled
1 small red onion, unpeeled, cut into quarters
4 firm-ripe red tomatoes
1 canned chipotle in adobo
1/2 cup fresh cilantro leaves
1 lime, juiced
2 tablespoons vegetable oil
Salt

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.

ROASTED TOMATO-CHIPOTLE SALSA



Roasted Tomato-Chipotle Salsa image

Provided by Ivy Stark

Categories     Condiment/Spread     Sauce     Garlic     Tomato     Side     Vegetarian     Quick & Easy     Cinco de Mayo     Healthy     Vegan     Party     Chile Pepper

Yield about 1 quart

Number Of Ingredients 6

10 medium tomatoes
6 cloves garlic
1 medium white onion, sliced
2 to 4 canned chipotles en adobo
1/4 cup red wine vinegar
Kosher or fine sea salt

Steps:

  • 1. Preheat the oven to 350°F.
  • 2. On a sheet pan, roast the tomatoes, garlic, and onion until tender and lightly browned, about 15 minutes. Transfer them along with the chiles and vinegar to the jar of an electric blender and purée until smooth.
  • 3. Pour the mixture into a medium-size saucepan and gently simmer for about 20 minutes; season to taste with salt and reserve.

ROASTED TOMATO CHIPOTLE SALSA



Roasted Tomato Chipotle Salsa image

Spice up lean grilled hamburgers, chicken breasts, or pork tenderloin with this wonderful salsa, which gets its smoky flavor from the chipotle chile. Regulate the heat from mild to spicy by the amount of chipotle you add.

Yield Serves 4; 3 tablespoons per serving

Number Of Ingredients 7

Cooking spray
1 large tomato, quartered
1 large whole shallot or one 1 1/2-inch-thick slice of red onion, quartered
2 medium garlic cloves, unpeeled
1 tablespoon whole cilantro leaves
1 to 2 teaspoons fresh lime juice
1/2 to 2 teaspoons chopped canned chipotle pepper in adobo sauce or 1 teaspoon chopped fresh jalapeño

Steps:

  • Preheat the oven to 400°F. Lightly spray a large baking sheet with cooking spray.
  • Put the tomato quarters, shallot, and garlic on the baking sheet (the garlic will be easier to peel after roasting).
  • Roast for 20 minutes, or until the garlic is light golden brown.
  • Peel the tomato and garlic, discarding the skins.
  • In a food processor or blender, process all the ingredients for 10 to 15 seconds, or until the desired consistency. Serve or pour into a small airtight container and refrigerate for up to four days.
  • (Per serving)
  • Calories: 16
  • Total fat: 0.0g
  • Saturated: 0.0g
  • Trans: 0.0g
  • Polyunsaturated: 0.0g
  • Monounsaturated: 0.0g
  • Cholesterol: 0mg
  • Sodium: 25mg
  • Carbohydrates: 3g
  • Fiber: 1g
  • Sugars: 1g
  • Protein: 1g
  • Calcium: 9mg
  • Potassium: 130mg
  • Free

ISABEL'S ROASTED CHIPOTLE SALSA



Isabel's Roasted Chipotle Salsa image

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

1 (14.5 ounce) can fire-roasted diced tomatoes
½ cup chopped fresh tomato
½ cup chopped sweet onion
1 bunch cilantro, chopped
5 peppers chipotle peppers in adobo sauce, drained
1 red chile pepper, chopped
1 medium jalapeno pepper, seeded and chopped
2 teaspoons adobo sauce from chipotle peppers
1 medium lime, juiced
1 teaspoon ground black pepper
salt to taste

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

RICK'S ESSENTIAL ROASTED TOMATILLO-CHIPOTLE SALSA



Rick's Essential Roasted Tomatillo-Chipotle Salsa image

Rick Bayless's salsa is especially delicious served with tamales. He uses a molcajete -- a three-legged basalt mortar -- to grind the spices, tomatoes, and tomatillos together. A blender can also be used.

Provided by Martha Stewart

Categories     Food & Cooking     Cuisine-Inspired Recipes     Mexican-Inspired Recipes

Yield Makes about 1 1/4 cups

Number Of Ingredients 5

3 to 6 (1/4 to 1/2 ounce) dried chiles chipotles colorados (chiles mortias), or 2 to 4 (1/4 to 1/2 ounce) dried chiles chipotles mecos, or 3 to 6 canned chiles chipotles en adobo
3 large garlic cloves, unpeeled
5 to 6 medium (8 ounces) tomatillos, husked and rinsed
1/2 teaspoon salt
1/4 teaspoon sugar, optional

Steps:

  • Set an ungreased griddle or heavy skillet over medium heat. If using dried chiles, break off their stems. Toast the chiles a few at a time. Set them on the hot surface, press flat for a few seconds with a metal spatula (they'll crackle faintly and release their smoky aroma), then flip, and press down to toast the other side. Transfer the toasted chiles to a bowl, cover with hot water, and let rehydrate for 30 minutes, stirring regularly to ensure even soaking. Pour off all the water, and discard. If using canned chiles, simply remove them from the adobo sauce in which they are packed.
  • On a heavy, ungreased skillet or griddle over medium heat, roast the unpeeled garlic, turning occasionally, until blackened in spots and soft, about 15 minutes. Cool, slip off the papery skins, and chop roughly.
  • Preheat the broiler. Place the tomatillos on a baking sheet, and place in broiler about 4 inches from heat. When, after about 5 minutes, the tomatillos have blistered, blackened, and softened on one side, turn them over, and roast on the other side. Cool completely on the baking sheet.
  • Scrape the tomatillos (and any juices that have accumulated around them) into a molcajete, food processor, or blender, and add the rehydrated or canned chiles and garlic. Combine until everything is thick and relatively smooth. For a chunkier alternative, scrape the tomatillos and juices into a molcajete, food processor, or blender, and add the garlic. Combine until everything is coarsely pureed. Chop the chiles into tiny bits, then stir them into the tomatillo mixture. Transfer salsa to a serving bowl, and add enough water to give the salsa an easily spoonable consistency, about 3 to 4 tablespoons. Season with salt, and add sugar if you want to soften its tangy edge.

FIRE-ROASTED TOMATO SALSA



Fire-Roasted Tomato Salsa image

"I've been making this salsa for a few years now. Chipotle pepper gives it a smoky kick. The recipe makes a big batch, but it doesn't last a day in our house." -Pamela Paula, Weeki Wachee, Florida

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 4 cups.

Number Of Ingredients 11

2 pounds tomatoes (about 6 medium)
1 jalapeno pepper
1/2 cup fresh cilantro leaves
2 green onions, cut into 2-inch pieces
4 garlic cloves, peeled
1 chipotle pepper in adobo sauce
1 can (4 ounces) chopped green chilies
2 tablespoons lime juice
1 tablespoon olive oil
1/4 teaspoon salt
Tortilla chips

Steps:

  • Grill tomatoes and jalapeno, covered, over medium-hot heat for 8-12 minutes or until skins are blistered and blackened, turning occasionally. Immediately place in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skins. Discard stem and seeds from jalapeno; cut tomatoes into fourths. Set jalapeno and tomatoes aside. , Place the cilantro, onions and garlic in a food processor; cover and process until blended. Add the chipotle pepper, tomatoes and jalapeno; cover and pulse until blended., Transfer to a large bowl; stir in the chilies, lime juice, oil and salt. Cover and refrigerate for at least 1 hour. Serve with chips.

Nutrition Facts : Calories 25 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 76mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

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