One Hellava Chipotle 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:

• Put the tomatoes, garlic and cilantro in blender or food processor and process until smooth. If you prefer a chunkier salsa, just mix ingredients together in a large bowl.
• Transfer to large bowl and add onion, adobo marinade and sugar.
• Add lime juice, salt and black pepper to taste, then add the cinnamon, allspice and ccumin, if using.
• Best when freshly made, but you may cover and chill until ready to serve.

Steps:

• In a Dutch oven, heat oil over medium-high heat. Sprinkle chicken with pepper and salt. Brown chicken in batches; return all to pan. Add the sweet potatoes, salsa, nectarines and seasoning. Bring to a boil; reduce heat. Cover and simmer until potatoes are almost tender, about 15 minutes., Stir in rice and water; bring to a boil. Reduce heat. Cover and simmer until potatoes are tender, about 10 minutes. Stir in parsley. Serve in bowls; sprinkle with chives.

Steps:

• Combine pineapple, red pepper, red onion, cilantro, lime juice, chipotle and adobo sauce in a large bowl.
• Refrigerate, covered, for a few hours or overnight.

Steps:

• Blanch the tomatoes, remove the skin, and then chop. Measure 8 cups.
• Mix all ingredients except the cilantro in a large pot and simmer until desired thickness is reached, approximately 1 to 1 1/2 hours. Ad the cilantro just before you are ready to pour into jars.
• Fill into hot, sterilized pint jars and top with hot, sterilized canning lids. I do not process in a canner and have never had a problem, but you may process in a hot-water-bath canner at this point for 20 minutes if you are concerned about food safety.
• If you buy a half-bushel of tomatoes and adjust the rest of the ingredients accordingly you get about 6 batches and 36 pints.

Steps:

• Preheat broiler.
• Line baking pan with foil.
• Lightly oil pan with olive oil.
• Broil tomatillos, tomatoes, garlic (with skin on), and onion until browned on all sides, turning frequently.
• Remove skins from garlic.
• Place vegetables in food processor or blender and add remaining ingredients.
• Chop coarsely or pulse lightly.
• Season to taste.

Steps:

• Combine ingredients through sea salt and refrigerate until ready to serve to allow flavors to mingle. I used a food processor to combine everything so that it gets diced fairly small.
• Remove salsa from refrigerator, add diced avocado and midori, if using. Serve!
• Keeps very well in the fridge for at least 24 hours.