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.
APPLE SALSA
Make and share this Apple Salsa recipe from Food.com.
Provided by Anna T
Categories Sauces
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- For chips, preheat the oven to 400 degrees.
- Spritz or brush a small amount of water onto the tortilla. Sprinkle with cinnamon and sugar. Cut into 8 wedges. Place on baking sheet. Bake for 8-10 minutes or until lightly brown. Cool and store in air tight container.
- Coarsely chop the apples (core but keep the skins on). Add the remaining ingredients.
- This can store in the fridge for several days.
FRESH APPLE SALSA
Make and share this Fresh Apple Salsa recipe from Food.com.
Provided by Dancer
Categories Sauces
Time 15m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Wash and cut the apples and remove the cores, leaving the skin intact.
- Cut the apples into 1/4" cubes.
- Toss the apple piece with the lime juice and set aside.
- Cut the chiles in half lengthwise and remove the seeds and white ribs.
- Slice them in thin slices.
- Add to the apples.
- Add the onion, cilantro, walnuts, ginger and salt and mix thoroughly.
Nutrition Facts : Calories 300.5, Fat 19.5, SaturatedFat 1.9, Sodium 297.6, Carbohydrate 32.7, Fiber 6.5, Sugar 18.4, Protein 5.9
APPLE CHIPOTLE SALSA (SOUTHWEST)
This recipe was found in the 1997 cookbook, Vegetarian Planet. Recommended for quesadillas or burritos.
Provided by Sydney Mike
Categories Sauces
Time 10m
Yield 4 cups, 16 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, combine apples with onion & bell peppers.
- In a smaller bowl, stir together chipotles with garlic, lime juice, cider vinegar, olive oil & cilantro, then add this mixture to the apple mixture, stirring well before adding the salt & pepper to taste.
- Although best served the day it's made, this salsa can be stored, covered, in the refrigerator for up to 3 days.
CHIPOTLE SALSA
Provided by Kevin Taylor
Categories Condiment/Spread Tomato Appetizer No-Cook Super Bowl Vegetarian Quick & Easy Low Cal Lime Hot Pepper Healthy Vegan Bon Appétit Denver Colorado Fat Free Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield MAKES ABOUT 3 CUPS
Number Of Ingredients 5
Steps:
- Combine all ingredients in medium bowl. Season with salt and pepper.
CHIPOTLE SALSA
Make and share this Chipotle Salsa recipe from Food.com.
Provided by PalatablePastime
Categories Sauces
Time 10m
Yield 1 3/4 cups
Number Of Ingredients 8
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.
CHIPOTLE SALSA
Make and share this Chipotle Salsa recipe from Food.com.
Provided by Food.com
Categories Mexican
Time 5m
Yield 1 quart
Number Of Ingredients 7
Steps:
- Add tomatoes and their juices, garlic, chiles, chipotle sauce, and onion to the bowl of a food processor. Blitz until slightly chunky.
- Add cilantro and lime juice, then pulse until salsa is almost smooth. Season to taste with salt and pepper and serve.
Nutrition Facts : Calories 189.8, Fat 1.3, SaturatedFat 0.2, Sodium 1147.6, Carbohydrate 45.3, Fiber 9.8, Sugar 22.2, Protein 8.1
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