Salsa De Tamarindo Con Chipotle Recipes

SALSA DE TAMARINDO CON CHIPOTLE

Steps:

• Licuar todos los ingredientes y agregar una pizca de sal.
• Para almacenar, guardar la salsa en un contenedor con sello hermético para que no se oxide.

SALSA DE TOMATE CON CHILE CHIPOTLE: TOMATO SAUCE WITH CHIPOTLES

Steps:

• In a medium-sized heavy-bottomed saucepan, heat the lard to rippling over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes.
• Break up the tomatoes coarsely with your fingers. Add the tomatoes and their juices to the sauteed onion. Stir in the chiles and oregano. Reduce the heat to medium and cook, covered, stirring occasionally, for 15 minutes or until slightly concentrated.
• Remove from the heat and let cool to lukewarm, about 15 minutes. Puree the mixture in a blender or food processor. Taste for salt (the tomatoes will have some) and add a little if needed. Serve hot at once or store tightly covered in refrigerator for up to 4 or 5 days and reheat before serving.

SALSA DE TAMARINDO CON CHIPOTLE

Steps:

• Licúa todos los ingredientes y agrega una pizca de sal.
• Para almacenar, guarda la salsa en un contenedor con sello hermético para que no se oxide.

CHIPOTLE SALSA

Steps:

• Roast 6 tomatillos over an open flame until the husks are charred, 5 minutes. Cool; remove the husks. Puree the tomatillos, 1 canned chipotle chile, 1 teaspoon adobo sauce, the juice of 1 lime, 1 garlic clove and 2 teaspoons olive oil. Thin with water. Season with salt.

SALSA DE TOMATILLO CON CHIPOTLE

Steps:

• Place the tomatillos in a small saucepan, cover with water, and bring to a boil. Simmer, uncovered, until they change color, about 5 minutes. Drain, reserving ½ cup of the liquid. 2. Place the chipotle chiles (with the sauce that clings to them) in a blender or food processor fitted with the steel blade with the tomatillos, reserved ½ cup liquid, white onion, and oregano. Process until smoothly puréed, about 1 minute. Taste the sauce; season with salt and a pinch or two of sugar.
• Salsa be stored, tightly covered, in the refrigerator for 2 to 3 days.

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.

ISABEL'S ROASTED CHIPOTLE SALSA

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.

CAPIROTADA DE MANGO CON SALSA DE TAMARINDO

Steps:

• Preheat the oven to 350°F.
• TO MAKE THE BREAD PUDDING, peel the skin from the 1-pound mango using a vegetable peeler and slice off the thicker end to make a base so it can stand up. Hold the narrow tip with one hand and slice the mango into evenly thick slices (about 1/4 inch) on each side (use a mandoline if you have one). Reserve the slices.
• Slice off the thicker end of the 1/2-pound mango to make a base so it can stand up. Holding the mango firmly, slice downward with a sharp knife as close to the seed as possible; repeat on the other side. Scoop out the flesh with a large spoon and purée in a blender or food processor. Strain through a fine-mesh sieve only if you have any fibrous bits.
• Dice the bread into 1/4-inch cubes, lay them in a single layer on a baking sheet, and toast in the oven until dry (it's okay if they color a little). Remove from the oven and let cool.
• Meanwhile, heat the brandy in a small pan over low heat until it begins to bubble around the edges. Remove from the heat, add the dried cherries and raisins, and soak until softened, about 20 minutes.
• Combine the half-and-half, 1 1/4 cups of the sugar, canela, and salt in a pot and bring to a boil over medium heat. In a large heatproof bowl, whisk the eggs. Strain half of the hot mixture into the eggs, whisk briskly, then strain the remaining hot mixture into the eggs. Add the mango purée, bread cubes, macerated fruit with any remaining liquid, and the vanilla. Stir well to combine, and let sit for at least 30 minutes.
• Preheat the oven to 350°F. Butter the bottom and sides of a 9-inch cake pan and dust with sugar, tapping out the excess.
• Lay the mango slices all around the bottom of the pan, overlapping so there are no holes. Spoon the bread pudding mixture on top and press gently so the top is even and the mixture reaches the bottom.
• Put the cake pan in a larger baking dish and carefully pour hot water to fill up three-fourths of the way up the sides (I like to do this right in the oven so I don't spill it). Bake until firm to the touch and a toothpick inserted into the center comes out clean, about 40 minutes.
• Remove the pan from the water and allow to cool completely before unmolding. Run a sharp knife around the edges, place a serving plate or dish over the pan, and rapidly but carefully flip over. Refrigerate the bread pudding for at least 1 hour before caramelizing the top of it. (You can make the bread pudding up to this point and refrigerate overnight, covered.)
• Sprinkle the 2 tablespoons sugar on top of the mango slices, creating an even layer. Holding a blowtorch about 2 inches from the top, melt the sugar, moving the blowtorch evenly across the surface until the sugar is golden and caramelized. Allow to cool slightly, 1 to 2 minutes, and lightly score the slices you want. Basically, you want to cut through the sugar before it hardens so it doesn't crack. If the sugar sticks to the knife, wait a little longer and try again. Wipe off the knife between slices, if necessary.
• TO MAKE THE TAMARIND SAUCE, combine the tamarind pulp and water in a small-medium saucepan and bring to a boil over medium heat, stirring. Pass the mixture through a strainer, pressing to remove the seeds and all the fibers. Stir in the honey, brown sugar, and salt. Let cool. Add a bit more hot water if it is too thick (it should be thick but pourable).
• Serve each slice with sauce alongside.