Smoky Chipotle Pepper Salsa Recipes

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SMOKY FOUR-PEPPER SALSA



Smoky Four-Pepper Salsa image

This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos!

Provided by Julia C Brogli

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

Time 45m

Yield 12

Number Of Ingredients 12

8 ripe plum tomatoes
1 tablespoon vegetable oil
4 poblano peppers
4 Anaheim chile peppers
1 jalapeno chile pepper, or more to taste
1 large green bell pepper
2 tablespoons chopped cilantro leaves
2 tablespoons white vinegar
¼ onion
2 cloves garlic
2 teaspoons salt
¼ teaspoon mesquite flavored liquid smoke concentrate

Steps:

  • Preheat an outdoor grill for medium heat.
  • Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
  • Peel tomatoes and drain excess liquid. Peel and seed peppers.
  • Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.

Nutrition Facts : Calories 37.8 calories, Carbohydrate 5.8 g, Fat 1.5 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 395.6 mg, Sugar 3 g

MIKE'S CHIPOTLE SALSA



Mike's Chipotle Salsa image

I came up with this recipe by adding several ingredients together. After many, many varieties, my wife decided this is the one she loves the most. We make it for almost every get-together with friends and it is always a hit. Enjoy!

Provided by mrssm5

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

Time 2h20m

Yield 6

Number Of Ingredients 8

6 large tomatoes, roughly chopped
1 (7 ounce) can chipotle chiles in adobo sauce, or more to taste
½ bunch fresh cilantro, roughly chopped
1 medium onion, roughly chopped
2 medium jalapeno peppers, roughly chopped, or more to taste
1 medium lime, juiced
3 cloves garlic
1 tablespoon kosher salt, or to taste

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.

Nutrition Facts : Calories 64 calories, Carbohydrate 13.1 g, Fat 1 g, Fiber 4.1 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 1120 mg, Sugar 6 g

SMOKY CHIPOTLE PEPPER SALSA



Smoky chipotle pepper salsa image

Take a little pot of salsa in your lunchbox to enjoy with vegetable crudités, tortilla chips or pitta bread

Provided by Good Food team

Categories     Condiment, Side dish, Snack

Time 25m

Number Of Ingredients 8

2 red peppers , halved lengthways
6 ripe tomatoes , halved
1 garlic clove , crushed
juice 1 lime
1 tbsp extra-virgin olive oil
2 tsp chipotle paste
1 red onion , finely chopped
20g pack coriander , roughly chopped

Steps:

  • Heat grill to high. Put peppers onto a baking sheet, skin-side up, grill until skins are black, then put into a bowl and cover. Leave until cool, then peel skins away.
  • Scoop out and discard tomato seeds. Put tomatoes into a food processor with garlic, lime juice, oil and chipotle paste. Add peppers, then pulse until chunky. Stir onion and coriander through, then serve.

Nutrition Facts : Calories 55 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium

CHIPOTLE SALSA (FOR CANNING)



Chipotle Salsa (For Canning) image

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

8 cups roma tomatoes
4 cups sweet peppers, chopped
2 cups onions, minced
4 garlic cloves
1 hot pepper (such as jalepeno)
1 -2 tablespoon chipotle pepper, pureed
3/4 cup cider vinegar
1 tablespoon salt
1 tablespoon sugar
2 teaspoons paprika
16 ounces tomato paste
1/4 cup cilantro, copped

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

CHIPOTLE AND ROASTED RED PEPPER SALSA



Chipotle and Roasted Red Pepper Salsa image

Make and share this Chipotle and Roasted Red Pepper Salsa recipe from Food.com.

Provided by Blake B

Categories     Sauces

Time 7m

Yield 4 1/2 cups, 20 serving(s)

Number Of Ingredients 12

1 (14 1/2 ounce) can tomatoes and green chilies
1 (14 1/2 ounce) can diced tomatoes (drained)
1/4 cup chipotle pepper (chopped, use canned chipotle peppers in adobo sauce)
1/2 cup roasted red pepper (chopped)
1/3 cup yellow onion (diced)
1/2 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic (chopped)
1 tablespoon cilantro (chopped)
1/4 teaspoon lime juice

Steps:

  • Place onions, chipotle pepper, red bell peppers, and cilantro into food processor and process for a few seconds.
  • Add the remaining ingredients.
  • Process all ingredients until well blended, but do not puree.
  • Place in covered container and chill for several hours.
  • Heat the salsa in the microwave before serving, as it is best served warm.

Nutrition Facts : Calories 12.2, Fat 0.1, Sodium 204.6, Carbohydrate 2.9, Fiber 0.5, Sugar 1.1, Protein 0.4

SMOKY TWO CHILE SALSA



Smoky Two Chile Salsa image

Provided by Steven Raichlen

Categories     Condiment/Spread     Blender     Low Fat     Vegetarian     Low Cal     Hot Pepper     Healthy     Low Cholesterol     Bon Appétit

Yield Makes about 2 cups

Number Of Ingredients 8

8 large dried guajillo chiles or New Mexico chiles, stemmed, seeded, coarsely torn
2 cups hot water
1/2 medium onion, halved lengthwise through core end
3 garlic cloves, peeled
1 to 2 chipotle chiles and 1 to 2 teaspoons adobo from canned chipotles in adobo
1/4 cup chopped fresh cilantro
2 teaspoons fresh lime juice
Coarse kosher salt

Steps:

  • Place torn chiles in bowl. Add 2 cups hot water; soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid.
  • Heat small nonstick skillet over medium heat. Add onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. Trim core from onion. Place onion and garlic in blender. Add drained chiles, 1 cup soaking liquid, 1 chipotle chile, 1 teaspoon adobo, cilantro, and lime juice; puree until smooth. Add remaining chipotle and 1 teaspoon adobo, if desired; puree. Transfer to bowl. Season to taste with coarse salt. DO AHEAD: Can be made 1 week ahead. Cover and chill.

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