ROASTED TOMATO-CHIPOTLE SALSA
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
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
SALSA DE TOMATE CON CHILE CHIPOTLE: TOMATO SAUCE WITH CHIPOTLES
Provided by Food Network
Time 35m
Yield 3 cups
Number Of Ingredients 7
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.
CHIPOTLE TOMATO SALSA
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
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.
CHIPOTLE TOMATO SALSA
This chipotle tomato salsa is quick and uses canned chipotle peppers.
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Garlic Onion Tomato Super Bowl Summer Poker/Game Night Cilantro Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 5
Steps:
- Heat a dry large heavy nonreactive skillet (not nonstick) over medium heat until hot, then cook tomatoes, onion, and garlic, turning with tongs, until all are blackened in spots, 10 to 12 minutes. Purée in a blender with chiles and 3/4 teaspoon salt (use caution when blending hot foods). Return to skillet and simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro.
COPYCAT CHIPOTLE FRESH TOMATO SALSA
Maybe you've made salsa at home; but have you made this one... Add this Chipotle Fresh Tomato Salsa to anything that needs a bit of a kick.
Provided by EmKenBken
Categories Mexican
Time 13m
Yield 4 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine tomatoes, red onion, jalapeno, lemon juice, lime juice and salt.
- Let stand for 10 minutes at room temperature to blend flavors. Stir in cilantro. Taste salsa and adjust amount of jalapeno pepper and salt as desired.
- Serve with tortilla chips.
CREAMY CHIPOTLE TOMATO BISQUE
Fire-roasted tomatoes and cream are pureed into a smooth and savory soup infused with smoky chipotle flavors giving it a Southwest twist. Garnish with tortilla strips or cilantro and a wedge of lime.
Provided by France C
Categories Trusted Brands: Recipes and Tips Hunt's
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, approximately 6-7 minutes. Add cumin, chili powder and salt. Stir to combine. Add chipotle peppers and Adobo sauce and stir.
- Stir in tomatoes and chicken broth; bring to a simmer over low heat. Cover, and simmer 5 to 6 minutes. Remove from heat.
- Cool mixture slightly. Process with an immersion blender until smooth. Stir in heavy cream. Adjust salt if necessary. Slowly heat bisque but do not boil. Serve immediately.
Nutrition Facts : Calories 225.7 calories, Carbohydrate 9.5 g, Cholesterol 61.1 mg, Fat 20.2 g, Fiber 2.6 g, Protein 2.1 g, SaturatedFat 10.8 g, Sodium 426.2 mg, Sugar 1 g
TOMATO CHIPOTLE RELISH/SAUCE
This smooth and chunky tomato condiment is sweet and spicy. Can be use on burgers, hot dogs, egg sandwiches, Top a meat loaf with it. I leave the skins on for its health benefits and ease. Do use organic tomatoes.
Provided by Rita1652
Categories Sauces
Time 2h20m
Yield 16 1/2 pint jars
Number Of Ingredients 6
Steps:
- Pulse tomato and chipotles in a food processor till chunky. Place in saucepan. Bring to a boil. Stirring often. Boil uncovered, about 30 minute.
- Add lemon juice, sugar, vinegar, and salt. Stir as it returns to a boil. Boil about 30 minutes, stirring often, until it thickens. If tomatoes have lots of water continue to cook till thickened.
- Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 minute Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.).
- Sealed jars can be store up to one year in a cool dark pantry.
- Unsealed store in refrigerator up to 1 month.
- Altitude times:.
- 1,000-3,000 5 minutes.
- 3,001-6,000 10 minutes.
- 6,001-8,000 15 minutes.
- 8,001-10,000 20 minutes.
Nutrition Facts : Calories 227, Fat 0.3, Sodium 154.5, Carbohydrate 56.3, Fiber 1.7, Sugar 53.9, Protein 1.3
TOMATO-CHIPOTLE SOUP WITH FRESH PEACH SALSA
Categories Soup/Stew Food Processor Fruit Onion Tomato Appetizer Lunch Peach Summer Healthy Jalapeño Cilantro Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Reserve 1 cup chopped tomatoes for peach salsa. Place remaining tomatoes in processor and puree until smooth. Transfer to 2-quart glass measuring cup. Add enough tomato juice to puree to equal 5 cups tomato mixture. Place 2 cups tomato mixture in blender. Add 2 tablespoons onion, 2 tablespoons cilantro, 2 teaspoons chipotle chilies and garlic to blender. Puree until very smooth. Stir puree back into tomato mixture in measuring cup. Season to taste with salt and pepper. Add more chopped chipotles, if desired. Cover; refrigerate until well chilled, about 1 hour. (Can be made 1 day ahead. Keep soup chilled. Cover reserved chopped tomatoes and chill.)
- Mix reserved chopped tomatoes, remaining 2 tablespoons onion and 1 tablespoon cilantro, peach and jalapeño in small bowl. Ladle tomato soup into bowls. Sprinkle with peach salsa; serve.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
ANA'S SPICY CHIPOTLE TOMATILLO SAUCE
Tangy and spicy tomatillo sauce! Delicious served over tacos, quesadillas, or just with chips.
Provided by ana
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Place tomatillos and garlic in a saucepan and cover with water. Bring to a boil, reduce heat, and let simmer over medium-low heat until tomatillos are very soft and opaque, about 10 minutes.
- Transfer mixture to an electric blender along with chipotle peppers. Blend with enough cooking liquid for desired consistency. Season with salt.
Nutrition Facts : Calories 4.5 calories, Carbohydrate 0.7 g, Fat 0.1 g, Fiber 0.2 g, Sodium 72.3 mg
RICK'S ESSENTIAL ROASTED TOMATILLO-CHIPOTLE SALSA
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
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.
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- Core and cut tomatoes in half. Crush garlic cloves and remove peel. Spread tomatoes and garlic evenly on oiled baking sheet. Roast in oven at 450-degrees F for 10 minutes, turn tomatoes and garlic over and continue roasting for another 15 minutes. Let cool slightly and carefully remove tomato skins.
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