CHIPOTLE BERRY FRUIT SALSA
Not too hot, but with a bit of a kick, this salsa is a perfect topping for grilled fish or chicken. It's also a delectable chip dip-just double the recipe and watch it disappear. The spice is quite mild, but cut down on (or increase!) the chipotle peppers to suit your taste. If you like, add lime zest for an added twist. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 4 cups.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the first 8 ingredients. Cover and refrigerate until serving. Serve with pita chips.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.
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.
FRUIT SALSA WITH CHIPOTLE PUREE
Provided by Mark Bittman
Categories easy, quick, condiments, side dish
Time 15m
Yield About 2 cups
Number Of Ingredients 7
Steps:
- In a small bowl, combine all the ingredients; let rest for at least 10 minutes and up to 1 hour. Serve with pork or dark-fleshed fish.
Nutrition Facts : @context http, Calories 56, UnsaturatedFat 0 grams, Carbohydrate 14 grams, Fat 0 grams, Fiber 2 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 11 grams
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 SALSA
Provided by Food Network Kitchen
Time 10m
Number Of Ingredients 0
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 PUREE
Chipotles are jalapeno chiles that have been slowly dried over smoke. This puree gives an authentic mexican flavour to many dishes. Use the substitute if you can as it's just as good. From the Fresh Mex cookbook.
Provided by dale7793
Categories Sauces
Time 55m
Yield 1/4 cup
Number Of Ingredients 8
Steps:
- Combine all the ingredients in a saucepan over high heat.
- Bring to the boil, decrease heat to medium low and simmer for 30-45 minutes.
- Remove from the heat and cool completely.
- Puree the mixture in a blender until smooh.
- Store in an airtight container for up to 3 days.
- If you can buy cans of chipotles en adobo (chiles marinated in a saucy paste of vinegar and spices) you can just puree that as a substitute.
Nutrition Facts : Calories 6341.1, Fat 222.9, SaturatedFat 31.1, Sodium 27364.7, Carbohydrate 1102.3, Fiber 49.8, Sugar 1005.6, Protein 55
SMOKY CHIPOTLE PEPPER SALSA
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
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
WINTER SALSA WITH CHIPOTLE AND ORANGE
Categories Condiment/Spread Sauce Onion Tomato Sauté Super Bowl Quick & Easy Orange Bell Pepper Winter Gourmet
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- In a skillet sautée yellow bell pepper and onion in 1 1/2 tablespoons oil over moderately high heat until vegetables are just tender and beginning to brown.
- Grate 1/2 teaspoon zest from orange and reserve. Squeeze juice from orange. Add orange juice and chilies to onion mixture and cook 1 minute.
- Chop tomatoes coarse and in a bowl combine with reserved zest, onion mixture, green bell pepper, coriander, and lime juice. In a blender purée in a thin stream. Stir purée into salsa and transfer to a jar with a tight-fitting lid. Salsa keeps, covered and chilled, 1 week.
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SWEET AND SPICY CHIPOTLE SALSA RECIPE - AVERIE COOKS
From averiecooks.com
4.6/5 (5)Total Time 20 minsCategory Dips & CondimentsCalories 27 per serving
- Preheat oven to the high broiler setting, place an oven rack on the top rung, and line a baking sheet with foil for easier cleanup, and add the tomatillos, whole garlic cloves, pineapple, and broil on high for 10 minutes.
- Remove the baking sheet from the oven, flip over all the ingredients, and return the baking sheet to the oven, and broil for an additional 5 minutes, or until gently charred. Tip - Keep a close eye on everything during this second round of broiling since broilers vary dramatically in their heat output and food can extremely quickly go from underdone to burnt when broiling anything.
- Remove the baking sheet from the oven, transfer the charred ingredients to the canister of a high speed blender or food processor, add the chipotle peppers, and blend on high speed very briefly or pulse a few times, until a chunky consistency is achieved.**
- Taste the salsa, add salt to taste, stir to combine, and serve. Salsa will keep airtight in the fridge for up to 1 week. I find the flavors of the salsa marry as time passes and the overall flavor profile improves with time.
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