Chipotle Bacon Salsa Recipes

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.

Steps:

• Carefully peel back the husks from the corn without detaching them from the bottom. Remove the silk from the corn, fold the husks back around the ears, and soak the ears in water for 30 to 45 minutes.
• Weigh down the ears so they are fully submerged.
• Preheat a grill to medium-high.
• Drain the corn, open the husks, and dry the ears with paper towels. Fold the husks back over the corn and grill, turning often, for 3 to 4 minutes per side, turning 3 times.
• While the corn is grilling, grill the bacon on the other half of the grill until crispy and golden brown and the poblanos and scallions until charred. Remove all items and set aside.
• Once the corn is cool enough to handle, cut the kernels from the cob, finely dice the scallions, seed and dice the poblano, and chop the bacon into bite-size pieces, placing everything in a large bowl. Mix in the bell pepper and onion.
• Whisk together all the dressing ingredients in a medium bowl.
• Dress the salad lightly and serve.

Steps:

• To make the salsa, cook the bacon in a large, heavy skillet over medium heat, turning once, until crisp, about 10 minutes.
• Crumble the bacon and reserve.
• Pour most of the bacon fat into a heat-proof container, leaving only enough to coat the pan lightly, and reserve.
• Add the onion and red pepper to the pan in which the bacon coked in and sauté over medium heat, stirring, until brown, about 6 minutes.
• Season to taste with the salt and pepper.
• Add the reserved bacon and the lime juice.
• Correct the seasonings, transfer to a small bowl, and set aside at room temperature.
• To make the soup, return the reserved bacon fat to the same pan and place over medium heat.
• Add the garlic, ginger, onions, and brown sugar, season with the salt and pepper to taste, and sauté, stirring, until the vegetables are brown, about 6 minutes.
• Stir in the chipotle puree and wine, and cook over medium heat until the mixture is reduced by about three-fourths, approximately 6 minutes.
• Add the sweet potatoes and stock and simmer until the potatoes are very soft, 20 to 25 minutes.
• Using a hand blender or food processor, puree the soup mixture.
• Add the butter one piece at a time, blending again after each addition, to thicken the soup slightly.
• Stir in the lime juice and correct the seasonings.
• Immediately ladle into bowls, spoon a portion of the salsa onto each and serve.