CHARRED TOMATO SALSA
Charring the tomatoes is the key to great salsa! I just recently started adding the chipotle in adobo, it gives it a great flavor!
Provided by Tresa H.
Categories Peppers
Time 23m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Charr tomatoes and jalapenos until black on all sides.
- You can do this in a cast iron skillet, in the oven or on the grill.
- You want very dark skins.
- Throw everything in blender.
- Blend until constancy you want.
- Add bouillon to taste.
Nutrition Facts : Calories 26, Fat 0.3, Sodium 7.2, Carbohydrate 5.6, Fiber 1.8, Sugar 3.8, Protein 1.3
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.
CHARRED TOMATO, CHIPOTLE, AND MANGO SALSA
Yield Makes about 1 1/2 cups
Number Of Ingredients 5
Steps:
- Preheat broiler.
- Quarter tomatoes and transfer to a shallow baking pan. Broil tomatoes 4 to 5 inches from heat until slightly charred, about 15 minutes. Wearing rubber gloves, seed chipotles. In a blender or food processor puree tomatoes, chipotles, lime juice, and honey until smooth.
- Peel mango and finely chop. In a bowl stir together tomato mixture and mango and season with salt. Salsa may be made 1 day ahead and chilled, covered.
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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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- Remove the paper-like husk from the tomatillo, wipe them if necessary with a moist kitchen towel and put them whole on a very hot griddle or comal. (Granny says that when you remove the outer husk of the tomatillos, you shouldn’t even rinse them “it’ll make them lose their flavor”… so make sure you don’t.) Turn them occasionally.
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- Remove any dark or burnt spots form the tomatillos that came off the griddle first then cut them in thin wedges or slices.
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