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.
CHIPOTLE SALSA
Provided by Ree Drummond Bio & Top Recipes
Categories appetizer
Time 3h10m
Yield Approximately 5 cups
Number Of Ingredients 10
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
This chipotle tomato salsa is quick and uses canned chipotle peppers.
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Garlic Onion Tomato Super Bowl Summer Poker/Game Night Cilantro Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 5
Steps:
- Heat a dry large heavy nonreactive skillet (not nonstick) over medium heat until hot, then cook tomatoes, onion, and garlic, turning with tongs, until all are blackened in spots, 10 to 12 minutes. Purée in a blender with chiles and 3/4 teaspoon salt (use caution when blending hot foods). Return to skillet and simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro.
COPYCAT CHIPOTLE PICO DE GALLO (CHIPOTLE'S MILD TOMATO SALSA)
Copycat recipe for Chipotle's mild tomato salsa, pico de gallo!
Provided by Ally
Categories Salsa
Time 10m
Yield 4 cups
Number Of Ingredients 8
Steps:
- In a medium bowl combine all ingredients!
- Let chill, covered, in the fridge until ready to eat.
15 EASY CHIPOTLE COPYCATS (+ RECIPE COLLECTION)
These copycat Chipotle recipes bring your favorite fast food into your own home! From guacamole to burritos to queso, get ready to have a fiesta!
Provided by insanelygood
Categories Copycat Recipes Recipe Roundup
Number Of Ingredients 15
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Chipotle favorite in 30 minutes or less!
Nutrition Facts :
CHIPOTLE SALSA (FOR CANNING)
From my friend Shirley - it is our absolute favorite salsa recipe to can. It has a wonderful smoky flavor from the chipotle peppers. I would consider it to be mild. Heat could be adjusted by adding more hot peppers.
Provided by pastawendy
Categories Mexican
Time 1h30m
Yield 6 pints, 6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 181.8, Fat 1.3, SaturatedFat 0.2, Sodium 1786.3, Carbohydrate 39.2, Fiber 9.6, Sugar 24.9, Protein 7.4
CHIPOTLE TOMATO SALSA
Savor your homegrown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;)
Provided by Rita1652
Categories Sauces
Time 1h30m
Yield 25 8 ounce jars
Number Of Ingredients 12
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.
Nutrition Facts : Calories 51.9, Fat 0.3, SaturatedFat 0.1, Sodium 340.9, Carbohydrate 11.5, Fiber 2.4, Sugar 8, Protein 1.8
TOMATO CHIPOTLE SALSA
Here's a super quick traditional tomato salsa that you can pull together in about 10 minutes. All you need is a food processor (or a blender).
Provided by Meredith
Categories Sauces
Time 10m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 14 kcal, Carbohydrate 2 g, Sodium 248 mg, Sugar 1 g, ServingSize 1 serving
ROASTED TOMATO -CHIPOTLE SALSA
I have this similar recipe adapted from Uncle Julio's reastaurant in Allen, TX (North Dallas area), and hope you like it.
Provided by pink cook
Categories < 60 Mins
Time 50m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF. Cut tomatoes and onion into quarters, place on a baking sheet and drizzle with vegetable oil. Then sprinkle with the chili & cayenne powder. Bake in oven for about 40 minutes.
- About halfway through, flip the vegetables over. Check in occasionally to make sure the vegetables are not drying out. There will be extra oil on the sheet, so you can use tongs or a spatula to move them around & redistribute the oil. They are done when soft and the skin is blistery and slightly brown.
- Remove the stems and seeds from the chipotles. Place all the prepared vegetables and the chipotles in a blender along with the garlic cloves, cilantro and squeeze lime juice into the blender and blend well.
- NOTE: For chunkier salsa, just pulse the blender button only for a few seconds. For smoother textured salsa, process to your desired consistency. Salt to taste.
- You can also add another chipotle pepper and adobo sauce to make it more spicy and enhance the smoky flavor to your own taste. Allow the salsa to chill for a couple of hours. Serve with white or blue corn tortilla chips. Mmmmm -- good.
Nutrition Facts : Calories 155.4, Fat 11.1, SaturatedFat 1.5, Sodium 26.7, Carbohydrate 14.4, Fiber 4, Sugar 7.5, Protein 2.7
CHIPOTLE SALSA
Provided by Kevin Taylor
Categories Condiment/Spread Tomato Appetizer No-Cook Super Bowl Vegetarian Quick & Easy Low Cal Lime Hot Pepper Healthy Vegan Bon Appétit Denver Colorado Fat Free Sugar Conscious Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield MAKES ABOUT 3 CUPS
Number Of Ingredients 5
Steps:
- Combine all ingredients in medium bowl. Season with salt and pepper.
CHIPOTLE TOMATO SALSA
Canned chipotles in adobo are a convenient way to add smoky bold flavor to sauces and salsa. Amp up the smokiness of this salsa even more by charring up tomatoes, onions and garlic before blending together.
Provided by Food Network Kitchen
Time 1h10m
Yield about 3 cups
Number Of Ingredients 6
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 (COPYCAT)
Also known as Pico de Gallo, this copycat Chipotle Tomato Salsa is ready in minutes and a great way to top off all your burrito bowls, tacos, and nachos.
Provided by Meggan Hill
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- In a medium bowl, add tomatoes, red onion, cilantro, jalapeño, lemon juice, and lime juice, and salt to taste. Stir to combine.
Nutrition Facts : Calories 29 kcal, ServingSize 0.5 cup, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 2 g, Sugar 4 g
CHIPOTLE TOMATO SALSA
Make and share this Chipotle Tomato Salsa recipe from Food.com.
Provided by cookiedog
Categories Sauces
Time 35m
Yield 6 cups
Number Of Ingredients 8
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.
Nutrition Facts : Calories 108.2, Fat 0.8, SaturatedFat 0.1, Sodium 805.8, Carbohydrate 25.4, Fiber 5.7, Sugar 14.5, Protein 3.9
GRIDDLED TOMATO-CHIPOTLE SALSA
Provided by Stephan Pyles
Categories Condiment/Spread Onion Tomato Side Sauté Lime Jalapeño Cilantro Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups
Number Of Ingredients 9
Steps:
- Place a large cast-iron skillet over high heat for about 3 minutes, or until smoking. Add the tomatoes to the skillet and char on both sides until black and somewhat soft, about 8 to 10 minutes. Remove from the skillet and set aside. Reduce the heat to medium, and after two minutes, pour the olive oil into the skillet. Immediately add the onions, jalapeños, and garlic and sauté for about 3 minutes, stirring occasionally, until the vegetables are soft. Transfer the onion mixture to a food processor with the griddled tomatoes. Process until all the ingredients are well blended. Transfer to a mixing bowl, add the chile puree, cilantro, lime juice, and salt, and stir well to combine. Serve at room temperature. Keeps for up to 1 week, refrigerated.
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- Finely dice the tomatoes, onion, and jalapeño, and chop the cilantro. Squeeze the juice from the lemon and limes using a citrus press or reamer.
- Stir together the tomatoes, onion, jalapeño, and cilantro until combined. Add the lemon and lime juices and salt, mix well, then taste. Add more lime and lemon juice or salt as desired.
- Cover and chill until ready to serve. The salsa will taste better if it has a little time to sit, as it allows the salt and citrus juices to pull water from the tomatoes and onion. However, the longer it sits, the more soggy the salsa becomes, so try to eat it all within 8-12 hours.
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- Half and quarter all of the cherry tomatoes and move them to a mixing bowl. Next, dice up 1/4 of a red onion and 1/4 cup of cilantro and add them to the tomatoes.
- Add in a diced up jalapeno and top the whole thing off with a squeeze of fresh lime juice, stir it all together and you have just made the perfect bowl of Chipotle Tomato Salsa.
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Ratings 9Calories 26 per servingCategory Appetizers
- Heat oven to 350 degrees. Rub the tomato halves with olive oil, salt and pepper. Place on a parchment paper-lined baking sheet and roast for an hour. Let the tomatoes cool for a few minutes.
- Move the tomatoes to a mixing bowl. Stir in garlic, lime juice, chipotle pepper, jalapeno, onion, cilantro, adobo sauce and salt. Taste. If needed, you can add more salt. You can also add another jalapeno if you'd like more heat, keeping in mind that the salsa's heat will intensify as it sits. Refrigerate for a few hours to allow the flavors to meld.
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Reviews 10Total Time 10 minsEstimated Reading Time 2 mins
- Clean tomatoes, remove stem, then gently cut an X on the bottom of the tomatoes. Heat a large pot of water until boiling. Add the tomatoes and boil for 10-15 seconds. Remove from water and put into an ice bath. Once the tomatoes have cooled, gently peel off the skin.
- Place tomatoes, cilantro, garlic, onion, chipotle peppers, lime juice, cumin, oregano, sea salt, and fresh cracked pepper in a food processor or blender. Puree until thoroughly mixed. Taste and re-season if necessary. Letting it sit in the refrigerator for a few hours lets the flavors combine and makes the salsa taste even better. Enjoy!
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