Rowdiechipotlesalsa Recipes
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.
CHIPOTLE CORN SALSA
Chipotle corn salsa.
Provided by Yary Quinn
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Mix corn, onion, cilantro, lime juice, chipotle pepper, and salt together in a bowl.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 28.9 g, Fat 1.4 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 825 mg, Sugar 5 g
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
ROASTED CHIPOTLE SALSA
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
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 (FOR CANNING)
From my friend Shirley - it is our absolute favorite salsa recipe to can. It has a wonderful smoky flavor from the chipotle peppers. I would consider it to be mild. Heat could be adjusted by adding more hot peppers.
Provided by pastawendy
Categories Mexican
Time 1h30m
Yield 6 pints, 6 serving(s)
Number Of Ingredients 12
Steps:
- Blanch the tomatoes, remove the skin, and then chop. Measure 8 cups.
- Mix all ingredients except the cilantro in a large pot and simmer until desired thickness is reached, approximately 1 to 1 1/2 hours. Ad the cilantro just before you are ready to pour into jars.
- Fill into hot, sterilized pint jars and top with hot, sterilized canning lids. I do not process in a canner and have never had a problem, but you may process in a hot-water-bath canner at this point for 20 minutes if you are concerned about food safety.
- If you buy a half-bushel of tomatoes and adjust the rest of the ingredients accordingly you get about 6 batches and 36 pints.
Nutrition Facts : Calories 181.8, Fat 1.3, SaturatedFat 0.2, Sodium 1786.3, Carbohydrate 39.2, Fiber 9.6, Sugar 24.9, Protein 7.4
ROWDIE CHIPOTLE SALSA
Created for ZWT5 by the Rail Riding Rowdies for the Mexican Salsa Challenge! Sweet fruit combines surprisingly well with the spicy chipotle chiles! Each item represents one of us!! Tomatoes - Chef PotPie, cuz she's Tangy * Onions - slimPA, he's the only weed in this garden * Garlic - Brooke, adding a little kic * Chili in Adobo - Boo Chef in W TX, she's in a smoky haze and can't see what's going on! * lime juice - mulligan, leftover from tequila shots because she's such a lush * Peaches - realbirdlady, a cool weather fruit * Mongoes - Heidi in Seattle, because it ryhmes with tango and she's always wanted to * Cilantro - NWGal, A little bit of her is often enough for most people * Midori - AuntSana, because it marries so well * Avocado - Midwest Maven, because its creamy and cool and the green matches her eyes
Provided by Brooke the Cook in
Categories Sauces
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine ingredients through sea salt and refrigerate until ready to serve to allow flavors to mingle. I used a food processor to combine everything so that it gets diced fairly small.
- Remove salsa from refrigerator, add diced avocado and midori, if using. Serve!
- Keeps very well in the fridge for at least 24 hours.
Nutrition Facts : Calories 91.5, Fat 5.2, SaturatedFat 0.8, Sodium 103.4, Carbohydrate 11.9, Fiber 3.8, Sugar 7.2, Protein 1.7
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