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.
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
Make and share this Chipotle Tomato Salsa recipe from Food.com.
Provided by cookiedog
Categories Sauces
Time 35m
Yield 6 cups
Number Of Ingredients 8
Steps:
- Heat olive oil in 5-quart pot over medium heat; add sliced onions and sauté for 2 to 3 minutes.
- Add all remaining ingredients except salt and simmer for 20 minutes.
- Turn off heat and use an immersion or regular blender to puree salsa.
- Taste; add salt to your liking.
- Serve warm or cold with beef empanadas, pork dishes, soups, stuffed sweet plantains, tortilla chips or plantain chips.
Nutrition Facts : Calories 108.2, Fat 0.8, SaturatedFat 0.1, Sodium 805.8, Carbohydrate 25.4, Fiber 5.7, Sugar 14.5, Protein 3.9
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.
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MILD CHIPOTLE SALSA RECIPE - MEXICAN FOOD JOURNAL
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- Slice the tomatoes in half lengthwise, quarter the onion lengthwise, and place in a preheated pot, along with the unpeeled garlic cloves.
- Add all of your charred vegetables to the blender, along with the rest of the ingredients, except for the cooking oil.
- Cooking the salsa gives you the most flavorful, authentic taste, so don’t skip this step! Preheat a pot over medium-high heat and add the cooking oil.
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