Chipotle Tomato Salsa Copycat Food

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 TOMATO SALSA (COPYCAT)

Steps:

• In a medium bowl, add tomatoes, red onion, cilantro, jalapeño, lemon juice, and lime juice, and salt to taste. Stir to combine.

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 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.

CHIPOTLE TOMATO SALSA

Steps:

• Heat olive oil in 5-quart pot over medium heat; add sliced onions and sauté for 2 to 3 minutes.
• Add all remaining ingredients except salt and simmer for 20 minutes.
• Turn off heat and use an immersion or regular blender to puree salsa.
• Taste; add salt to your liking.
• Serve warm or cold with beef empanadas, pork dishes, soups, stuffed sweet plantains, tortilla chips or plantain chips.

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.