Chipotle Salsa Salsa Del Norte Food

TOMATO CHIPOTLE SALSA

Steps:

• Start by finely dicing the red onion and soaking it in cold water while you prepare the salsa. This will help cut the harsh bite of the onion flavor a little, minimizing its aftertaste.
• Set up your food processor and with the blade spinning, add the garlic clove. Once it has been chopped finely, add the cilantro leaves through the feed tube. Once the cilantro leaves are chopped, add the chipotle pepper. Then, stop the processor and add the tomatoes, salt and lime juice to taste (start with half a lime and add more if needed). Process until the salsa is the texture you like.
• Add the minced Jalapeño pepper. Drain the onion well and add it to the processor as well. Process one more time. Adjust the seasonings (salt and lime juice) to taste and serve with tortilla chips.

CHIPOTLE SALSA - SALSA DEL NORTE

Steps:

• In a blender, puree the tomatoes with the rest of the ingredients.
• Cover and chill in the refrigerator until ready to serve.
• Technique Tip: For a chunkier salsa, leave one half of the canned tomatoes diced and add it with the onion - chopped rather than chunked - in at the end.

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 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.

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 (TACO SAUCE)

Steps:

• Throw all the ingredients in a blender or food processor and turn on for about 30 seconds until you reach your desired thickness.

SPICY CHIPOTLé-LIME SALSA

Steps:

• Combine lime juice, chili peppers, garlic, onion, and cilantro, in a food processor or blender. Blend until the mixture is uniform. (Doing these items first is important. If don't, you will get unwanted chunks.).
• Add Tomato, and Chipotlés, blend until smooth.
• Add garlic powder, onion powder, crushed red pepper, black pepper, and "Chipotlé Tabasco" sauce.
• Blend mixture until smooth.
• Let sit 3-6 hours, or even better, overnight for flavors to blend.

CHIPOTLE SALSA

Steps:

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

XXX-CHIPOTLE-HABANERO SALSA-XXX

Steps:

• With gloves (or with plastic wrap), remove the stems from the habanero peppers, and put on a deep bowl.
• Add the chipotle chiles, making sure to scrape the can of all the adobo sauce, to the bowl with the habaneros.
• I use my stick blender to whir it all together until it is completely smooth. You could use a food processor or a blender to do this, but a stick blender is so easy to use.
• Transfer salsa to a jar, or an airtight container, and keep refrigerated.
• When washing the dishes used to make this salsa, be sure not to inhale the fumes, they will make you cough. I hold my breath while I wash them, then quickly step away from the sink.