Chipotle Garlic Salsa Food

CHIPOTLE TOMATO SALSA

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 SALSA

Steps:

• Roast 6 tomatillos over an open flame until the husks are charred, 5 minutes. Cool; remove the husks. Puree the tomatillos, 1 canned chipotle chile, 1 teaspoon adobo sauce, the juice of 1 lime, 1 garlic clove and 2 teaspoons olive oil. Thin with water. Season with salt.

CHIPOTLE SALSA

Steps:

• Char the tomatoes on a grill, under a broiler, or in a cast iron pan. Put them in a bowl and add the remaining ingredients. Mix together. Season with salt and pepper.;

CHIPOTLE SALSA

Steps:

• Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool.
• Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.

CHIPOTLE SALSA

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 GARLIC SALSA

Steps:

• Place tomatoes, with their juice, in a medium non-reactive saucepan. Finely chop or puree the chiles with their liquid and add to the tomatoes. (If a milder sauce is desired, only use half the chiles.) Bring to a boil over medium heat. Reduce heat and simmer, stirring occasionally, about 30 to 45 minutes until reduced by about one--quarter.
• Meanwhile, thinly slice or mince the garlic cloves. Add with the remaining ingredients during the last 10 to 15 minutes of cooking time. When the salsa has reached the desired consistency, remove from the heat and let cool slightly. Adjust seasoning. and let cool to room temperature. Store in the refrigerator, tightly covered, up to one week or freeze up to 3 months.
• NOTE: For a smoother consistency, puree all or part of the tomato-chile mixture before adding the other ingredients.

CHIPOTLE SALSA

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.

COPYCAT CHIPOTLE FRESH TOMATO SALSA

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 SALSA

Steps:

• Combine all ingredients in medium bowl. Season with salt and pepper.

CHIPOTLE SALSA

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.

CHIPOTLE SALSA (FOR CANNING)

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.

CHIPOTLE TOMATO SALSA

Steps:

• Place all in a large pot bringing to a boil then reduce and simmer for 20 minutes.
• Fill into hot sterile jars leaving 1/2 inch headspace removing any air bubbles.
• Being careful not to leave any salsa on the rims.
• Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
• Process for 10 minutes in a hot water bath.
• Label and store in a dark place. Use with 1 year.