COPYCAT CHIPOTLE SPICY SALSA
This Copycat Chipotle Spicy Salsa is a must for all Salsa lovers. If you love Salsa with a serious kick, then this salsa recipe is for you.
Provided by Chef Rodney
Categories Salsa
Time 17m
Number Of Ingredients 9
Steps:
- Preheat the oven to broil and set the oven rack to approximately 6 inches from the broiler. Line a baking sheet with aluminum foil.
- Place the tomatillos and crushed garlic on the baking sheet and place it in the oven. Broil until the tomatillos are charred, about 12 minutes, flipping halfway through. Peel the garlic.
- In a food processor, combine the tomatillos, garlic, ground red chilies, cumin, lime zest and juice, 1 teaspoon salt, and 1/4 teaspoon pepper. Process until the mixture is smooth.
- Season to taste with Tabasco. I suggest starting with 1 teaspoon. Add 1 or 2 teaspoons of extra ground red chilies if you would like it to a bit spicier. Add salt and ground black pepper to taste.
- Serve with tortilla chips or as a topping for your tacos or your breakfast eggs.
Nutrition Facts : Calories 46 kcal, Carbohydrate 9 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SPICY CHIPOTLé-LIME SALSA
The sauce-like salsa has a surprising spiciness to it. At first it is more of a smoky taste, then the spice hits you. But the great thing is it does not leave your mouth burning. I combined salsa inspirations from 2 places I have lived. Ecuadorian "Aji", and Mexican Salsa. It won the big salsa competition at work. It was named "Shut You Up" Salsa, but also was nicknamed "Sneak Attack Salsa" and "Delayed Reaction Salsa"
Provided by Rob Doar
Categories Sauces
Time 15m
Yield 2 Cups
Number Of Ingredients 13
Steps:
- Combine lime juice, chili peppers, garlic, onion, and cilantro, in a food processor or blender. Blend until the mixture is uniform. (Doing these items first is important. If don't, you will get unwanted chunks.).
- Add Tomato, and Chipotlés, blend until smooth.
- Add garlic powder, onion powder, crushed red pepper, black pepper, and "Chipotlé Tabasco" sauce.
- Blend mixture until smooth.
- Let sit 3-6 hours, or even better, overnight for flavors to blend.
Nutrition Facts : Calories 126.3, Fat 1.4, SaturatedFat 0.2, Sodium 310.4, Carbohydrate 28.7, Fiber 5.7, Sugar 12.7, Protein 4.6
SPICY CHIPOTLE-LIME SHREDDED PORK
This chipotle Mexican shredded pork is amazing by itself, used in corn tacos, on nachos or rice, or in soup. Try my "Chipotle Lime Pork Taco Soup." This dish definitely packs the heat! Hope you enjoy it as much as my family.
Provided by ANGELGIRL1979
Categories World Cuisine Recipes Latin American Mexican
Time 7h30m
Yield 6
Number Of Ingredients 7
Steps:
- Place pork, green chiles, water, chipotle peppers, 1 tablespoon adobo sauce, lime zest and juice, chili seasoning, and liquid smoke in the bottom of a slow cooker. Stir gently to mix.
- Cover and cook on Low until pork is easily shredded, about 7 hours. Shred pork using 2 forks. Let sit in the juices for 15 minutes before serving.
Nutrition Facts : Calories 282.4 calories, Carbohydrate 5.9 g, Cholesterol 105.7 mg, Fat 12.4 g, Fiber 1.7 g, Protein 35.7 g, SaturatedFat 3.8 g, Sodium 835.2 mg, Sugar 2.2 g
ISABEL'S ROASTED CHIPOTLE SALSA
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
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
ZESTY CHIPOTLE LIME CREMA
I love this combination of ingredients and have used them before in an aioli . I was inspired by a couple of other recipes to mix them in sour cream instead to make a delicious crema. This makes a delicious topping for tacos, enchilada's or anything else you want to add some pizzaz to! One chipotle is plenty spicy for us, add more to your personal taste.
Provided by momaphet
Categories Sauces
Time 5m
Yield 1 cup
Number Of Ingredients 5
Steps:
- Mix all ingredients in a bowl with an immersion blender or in a regular blender. Make sure all ingredients have fully blended, no lumps. Serve or chill for later - will thicken slightly.
- Notes:.
- This is a recipe that really flexes to personal taste.
- Add a little zest unless you like a lot - then add more.
- Start with juice from half the lime , one garlic and one chipotle, ziz it up, then add what you like more of - I like 1 chipotle, 2 garlic and juice from the whole lime and zest from half a lime, but lime sizes vary greatly and so does how much juice you get. You want a tangy, garlicky crema with some pow from the chipotle.
Nutrition Facts : Calories 468.5, Fat 45.5, SaturatedFat 26.5, Cholesterol 119.6, Sodium 185.8, Carbohydrate 14.7, Fiber 1.9, Sugar 9.2, Protein 5.4
SPICY MEXICAN TOSTADAS
Simple and yet so delicious, this quick & easy finger food is sure to please everyone VIDEO https://youtu.be/jqDJejHNB48
Provided by CLUBFOODY
Categories Lunch/Snacks
Time 25m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Preheat oven to 170ºF/75ºC.
- Brush on some vegetable oil on one side of each tortilla; set aside.
- Warm up a panini press on medium-high heat.
- When hot, working with one at a time, place a tortilla, oiled side down, and brush the top with oil. Place the press on top and cook for between 40 to 60 seconds or until golden brown. Flip it and cook the other side.
- Transfer the cooked tortillas in a single layer on a baking sheet lined with a wire rack and transfer them to the preheated oven to keep them warm while looking after the toppings.
- In a bowl, add refried beans with Old El Paso Taco Seasoning. Combine the ingredients until well blended.
- In a medium skillet over medium-low heat, add the refried bean mixture and warm it up, stirring often. When the refried bean mixture is warmed, turn the heat to the lowest setting until ready to serve.
- In another medium skillet over medium heat, add ground beef and, breaking the meat into small pieces, cook it halfway.
- Season the meat with ground cumin, oregano leaves, chipotle powder, ground sea salt and freshly ground black pepper. Stir well until nicely mixed and continue cooking until the meat is no longer pink.
- Add pressed garlic and sauté for only 1 minute.
- Using a slotted spoon, scoop the meat into a bowl, leaving the fat behind.
- To assemble, spread some refried bean mixture onto a grilled tortilla, about 2 tablespoons.
- Scoop some ground beef mixture on top then some chopped iceberg lettuce, diced Roma tomatoes, Pico de Gallo or Fire Roasted Salsa, avocados, pickled red onions, and cheese.
- Drizzle on crema and sprinkle on chopped cilantro. Serve them with a couple of lime wedges.
Nutrition Facts : Calories 448, Fat 27.4, SaturatedFat 7.7, Cholesterol 59.1, Sodium 656.4, Carbohydrate 30.6, Fiber 10.6, Sugar 2.6, Protein 22.8
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