Chipotle Pepita Salsa Food

CHIPOTLE-PEPITA SALSA

Chipotle-Pepita Salsa image

Make and share this Chipotle-Pepita Salsa recipe from Food.com.

Provided by Dancer

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

1 cup pumpkin seeds
6 large roma tomatoes, seeded and chopped
1/2 yellow onion, chopped
3 cloves garlic, chopped
1/2 cup chopped fresh cilantro
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
2 canned chipotle chiles, chopped (smoked jalapeno peppers)
1 tablespoon adobo sauce
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
2 tablespoons freshly squeezed lime juice

Steps:

Heat oven to 400º F degrees.
Spread pumpkin seeds on a baking sheet and toast until they begin to pop and turn brown, about 5 minutes.
Remove from oven and let cool.
In a blender, combine the chopped tomato, onion, garlic, cilantro, cumin, coriander, chili powder, chipotles, adobo sauce, olive oil, salt, sugar, and 1/2 cup of the toasted pumpkin seeds.
Stir in the lime juice.
Refrigerate salsa for at least 1 hour to allow flavors to combine.
Bring salsa to room temperature for 30 minutes before service.
Great with fish.

Nutrition Facts : Calories 264.1, Fat 19.8, SaturatedFat 3.5, Sodium 310.9, Carbohydrate 16.7, Fiber 3.8, Sugar 5.8, Protein 10.4

SMOKY CHIPOTLE PEPPER SALSA

Smoky chipotle pepper salsa image

Take a little pot of salsa in your lunchbox to enjoy with vegetable crudités, tortilla chips or pitta bread

Provided by Good Food team

Categories Condiment, Side dish, Snack

Time 25m

Number Of Ingredients 8

Ingredients

2 red peppers , halved lengthways
6 ripe tomatoes , halved
1 garlic clove , crushed
juice 1 lime
1 tbsp extra-virgin olive oil
2 tsp chipotle paste
1 red onion , finely chopped
20g pack coriander , roughly chopped

Steps:

Heat grill to high. Put peppers onto a baking sheet, skin-side up, grill until skins are black, then put into a bowl and cover. Leave until cool, then peel skins away.
Scoop out and discard tomato seeds. Put tomatoes into a food processor with garlic, lime juice, oil and chipotle paste. Add peppers, then pulse until chunky. Stir onion and coriander through, then serve.

Nutrition Facts : Calories 55 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium

TOMATO AND PEPITA SALSA

Tomato and Pepita Salsa image

This salsa has a delicious but unexpected flavor twist--the addition of pumpkin seeds! It pairs perfectly with a fall chip like pumpkin chips.

Provided by Betty Crocker Kitchens

Categories Condiment

Time 15m

Yield 11

Number Of Ingredients 9

Ingredients

1/3 cup pepitas (pumpkin seeds)
6 plum (Roma) tomatoes, seeded and diced (2 cups)
1 canned chipotle chile in adobo sauce, finely chopped
1/2 teaspoon adobo sauce
1/4 cup diced onion
1/4 cup chopped fresh cilantro leaves
1 tablespoon fresh lime juice
1/2 teaspoon salt
Food Should Taste Good™ pumpkin chips, as desired

Steps:

In 10-inch skillet, toast pepitas over medium heat 2 to 3 minutes or until slightly brown and some hulls have popped. Set aside.
In medium bowl, mix tomatoes, chipotle, sauce, onion, cilantro, lime juice and salt. Stir in pepitas, reserving 2 tablespoons for garnish. Serve with chips.

Nutrition Facts : Calories 20, Carbohydrate 3 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 1 g, TransFat 0 g

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