One Hellava Chipotle Salsa Food

ONE HELLAVA CHIPOTLE SALSA

One Hellava Chipotle Salsa image

This spicy salsa was created by the Hell's Kitchen Angels for the Salsa Challenge in Zaar World Tour 5.

Provided by Heydarl

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb ripe tomatoes, diced for PickleLover
3 -5 garlic cloves, finely chopped for Iewe and her houseful of garlic lovers
1/2 bunch fresh cilantro, coarsely chopped for TxGriffLover, who is an acquired taste
1 small red onion, finely chopped for our savoury friend
1 small chipotle chile, finely chopped for French Bunny, who is sometimes hot & spicy
1 teaspoon adobo sauce, from canned chipotle chile for Heydarl, who likes to surprise with a kick
1/2-1 teaspoon sugar, for Bella14Ragazza, our sweet team member
lime juice, to taste for GaylaV, who provides a little pucker power
salt, to taste, for Iceland, as she is sure to find salt in Iceland
black pepper, freshly ground, to taste for katew, our pepper lover
1 pinch cinnamon (optional)
1 pinch ground allspice (optional)
1 pinch ground cumin (optional)

Steps:

Put the tomatoes, garlic and cilantro in blender or food processor and process until smooth. If you prefer a chunkier salsa, just mix ingredients together in a large bowl.
Transfer to large bowl and add onion, adobo marinade and sugar.
Add lime juice, salt and black pepper to taste, then add the cinnamon, allspice and ccumin, if using.
Best when freshly made, but you may cover and chill until ready to serve.

OAXACAN TURKEY BURGERS WITH CHIPOTLE SALSA

Oaxacan Turkey Burgers With Chipotle Salsa image

Although you will not find these turkey burgers at a local cantina in Oaxaca, I can vouch that they certainly did conjure up fond memories of the flavors in dishes I ate on some of my many journeys to Oaxaca. I could even imagine these burgers served at one of the open air market's concessions. I tip my hat once again to Steven Raichlen, my grilling hero, for yet another impressively creative and delicious burger. Minus some personal modifications to the recipe, this is the recipe that appeared in Burger. Make Ahead: The salsa makes about 2 cups and can be made ahead of time and stored in the refrigerator in a sealed container for 2 days. Beer Recommendation: A rich malty, roasty beer that absorbs the heat and provides a great counterpart to chipotles and grilled meat is a good choice to pair with these burgers. If you happen to find a Noche Buena, a great dark beer from Mexico, this would be my first choice. Second would be Negra Modelo, a slightly sweet brew with some fruitiness, it's malty for a Mexican beer and goes well with chipotles.

Provided by NcMysteryShopper

Categories Lunch/Snacks

Time 1m

Yield 4 serving(s)

Number Of Ingredients 23

Ingredients

1 1/2 lbs ground turkey, at room temperature
3 tablespoons finely chopped cilantro
1 scallion, finely chopped
1 garlic clove, minced
1 teaspoon pure dried ancho chile powder
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1 pinch ground cinnamon
vegetable oil, for brushing
4 English muffins, toasted
1/2 ripe Hass avocado, sliced
3 tablespoons toasted shelled pumpkin seeds (pepitas)
6 small tomatillos, husked
5 large garlic cloves
4 plum tomatoes
1/4 large onion
3 canned chipotle chiles in adobo, seeded and finely chopped, with
2 teaspoons of the adobo sauce
2 1/2 tablespoons finely chopped fresh cilantro
coarse salt
1/2 teaspoon brown sugar

Steps:

Chipotle Salsa:.
Heat a thick cast iron skillet until very hot and add tomatillos, garlic, tomatoes and onion and cook over low heat. Frequently flip until blackeded in small areas and soft, about 10 minutes. Place on plate and set aside to cool.
Put the tomatillos, garlic, tomatoes and onion in a blender or food processor and pulse until coarsely chopped, be careful not to liquify. Add chipotles and adobo sauce, cilantro, salt and sugar and pulse one or two times until JUST mixed.
Burgers:.
Add turkey, cilantro, scallion, garlic, ancho powder, salt, pepper, cumin, coriander and cinnamon to a mixing bowl and gently knead. Form 4 patties about 3/4 inch thick and put on a saran wraped plate.
Light your grill and when it is heated brush grate with oil. Grill the burgers for 13 minutes, turning once, for medium. Briefly warm the english muffins and place a burger on the bottom slice; top with the avocado, pumpkin seeds and a helping of Chipotle Salsa. Top the burger and serve with the remaining salsa on the side.

Nutrition Facts : Calories 490.7, Fat 20.5, SaturatedFat 4.9, Cholesterol 117.5, Sodium 760.8, Carbohydrate 37, Fiber 6.1, Sugar 7, Protein 42.5

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