CHIPOTLE-CHERRY SALSA
This salsa comes from "How to Cook Everything Vegetarian" by Mark Bittman -- one of my favorite cookbooks. It's pretty fast to make -- the only time-consuming part is pitting the cherries, and if you have a cherry pitter you could probably cut the time in half. I have had this with blackened tofu and also with "fake chicken" Quorn cutlets, and my husband wants to try it with chicken and/or fish. It's not too sweet, and not overly spicy when made as written (I doubled the amount of chipotle chilies and it wasn't very spicy for a heat freak like me!)
Provided by Spice Princess
Categories Sauces
Time 10m
Yield 2 cups, 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Put all the ingredients in a medium bowl and stir to combine. (You can do the chopping in a food processor -- you can pulse it to get a nice part smooth/part chunky texture if that's how you like it.).
- Let sit for 5 minutes, then taste and adjust the seasoning, adding more chile, lime, or salt as needed.
- Serve at room temperature or cover and refrigerate for up to 2 days.
CHIPOTLE SALSA
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 3h10m
Yield Approximately 5 cups
Number Of Ingredients 10
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.
CHIPOTLE-CHERRY BARBECUE SAUCE
Provided by Steven Raichlen
Categories Sauce Low Fat Low Cal Backyard BBQ Low Cholesterol Molasses Simmer Chile Pepper Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 13
Steps:
- Bring ketchup, cherry preserves, lemon juice, molasses, brown sugar, Worcestershire sauce, soy sauce, lemon peel, chiles, adobo sauce, liquid smoke, onion powder, and cocoa powder to simmer in medium saucepan, stirring often. Reduce heat to medium-low and simmer 10 minutes, stirring often. Season sauce to taste with salt and pepper. DO AHEAD: Sauce can be made up to 1 week ahead. Cover tightly and refrigerate.
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- Prepare the steak marinade. In a small bowl whisk together balsamic vinegar, Worcestershire sauce, brown sugar, garlic, red chili pepper flakes, salt and pepper. Season steak on both sides with salt and pepper, then place into a ziplock bag with the marinade and refrigerate for 1-4 hours.
- Meanwhile, prepare the Chipotle Cherry Salsa. In a food processor or blender, combine basil, chipotle pepper, red onions, balsamic vinegar, garlic, honey, salt, pepper and half the cherries. Process until nearly smooth. Add in the remaining cherries and pulse until chunky. Refrigerate until ready to use.
- Prepare the caramelized onions. Heat oil in a large skillet over medium heat. Add onion slices and season with salt and pepper, then cook, stirring occasionally, until very soft and dark brown, about 25 minutes.
- When ready to eat, let steak sit at room temperature for 10 minutes, then grill over high heat for 3-4 minutes a side. Place corn tortillas over low heat on the grill until softened. Let the steak rest for 5 minutes before slicing thin. Assemble tacos by placing steak slices on the bottom of the warm corn tortillas, followed by the chipotle cherry salsa, caramelized onions, sliced red cabbage, shredded Monterrey Jack cheese, and torn parsley.
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