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
ISABEL'S ROASTED CHIPOTLE SALSA
This is a super easy and quick, spicy chipotle salsa recipe. Only for those who really love spicy foods. Inspired by the chipotle salsa you can get at Rubio's®. Great on turkey tacos or served with tortilla chips!
Provided by Isabel Chu
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Combine fire-roasted tomatoes, fresh tomato, onion, cilantro, chipotle peppers, chile pepper, jalapeno, adobo sauce, lime juice, pepper, and salt in a blender. Pulse until desired consistency is reached.
Nutrition Facts : Calories 26.1 calories, Carbohydrate 5.8 g, Fat 0.3 g, Fiber 1.8 g, Protein 0.9 g, Sodium 253.8 mg, Sugar 1.3 g
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.
ROASTED CHIPOTLE SALSA
Dry-roasting vegetables on a flat, heavy pan called a comal tames the sharper flavors and adds a smoky dimension (you can also use a heavy frying pan). Chipotle chiles -- canned smoked jalapenos -- add even further depth of flavor. This salsa is a great alternative for dipping chips or garnishing tacos, tamales or enchiladas.
Provided by Food Network
Time 50m
Yield about 2 1/2 cups salsa
Number Of Ingredients 8
Steps:
- Place a comal or a cast-iron skillet over medium-high heat; do not oil. Place garlic, onion, and tomato (all with their skins) in pan and roast, turning, as needed, with tongs, until blistered and charred all over. Let vegetables cool slightly, then peel off skins.
- In a blender, combine vegetables with chipotle chile and cilantro leaves. Whirl until coarsely pureed. (If using a mortar and pestle, finely chop cilantro leaves with cooked, peeled onion and garlic. Mash tomatoes and chipotle in mortar, then stir in chopped vegetables and cilantro). Squeeze lime juice into salsa, then stir in oil. Taste, season with salt, and serve. Can be made ahead, covered, and refrigerated up to 3 days.
CHIPOTLE CORN SALSA
Chipotle corn salsa.
Provided by Yary Quinn
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Corn Salsa Recipes
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Mix corn, onion, cilantro, lime juice, chipotle pepper, and salt together in a bowl.
Nutrition Facts : Calories 124.2 calories, Carbohydrate 28.9 g, Fat 1.4 g, Fiber 3.2 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 825 mg, Sugar 5 g
FIRE-ROASTED TOMATO CHIPOTLE SALSA
This is a great all-purpose salsa. It's especially good with red meats. It's not real hot. You could make it hotter by using different peppers but I like this just the way it is.
Provided by Realtor by day
Categories Onions
Time 10m
Yield 4 cups, 1 serving(s)
Number Of Ingredients 10
Steps:
- Heat a tablespoon of oil in a saute pan over medium heat until lightly smoking, add the onion and saute until carmelized, about 10 minutes or so.
- Transfer the onion, half the blackened tomatoes and garlic to a food processor and pulse until finely chopped but not pureed. Add the cilantro and chipotle chiles and pulse again to mix.
- Peel, seed and chop the remaining tomatoes tomatoes and fold in along with the remaining oil, vinegar, salt and sugar.
- Serve chilled or at room temp with chips, red meat or chicken.
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
ROASTED TOMATO CHIPOTLE SALSA
Spice up lean grilled hamburgers, chicken breasts, or pork tenderloin with this wonderful salsa, which gets its smoky flavor from the chipotle chile. Regulate the heat from mild to spicy by the amount of chipotle you add.
Yield Serves 4; 3 tablespoons per serving
Number Of Ingredients 7
Steps:
- Preheat the oven to 400°F. Lightly spray a large baking sheet with cooking spray.
- Put the tomato quarters, shallot, and garlic on the baking sheet (the garlic will be easier to peel after roasting).
- Roast for 20 minutes, or until the garlic is light golden brown.
- Peel the tomato and garlic, discarding the skins.
- In a food processor or blender, process all the ingredients for 10 to 15 seconds, or until the desired consistency. Serve or pour into a small airtight container and refrigerate for up to four days.
- (Per serving)
- Calories: 16
- Total fat: 0.0g
- Saturated: 0.0g
- Trans: 0.0g
- Polyunsaturated: 0.0g
- Monounsaturated: 0.0g
- Cholesterol: 0mg
- Sodium: 25mg
- Carbohydrates: 3g
- Fiber: 1g
- Sugars: 1g
- Protein: 1g
- Calcium: 9mg
- Potassium: 130mg
- Free
ROASTED TOMATO-CHIPOTLE SALSA
Chipotles in adobo are a great way to add intense heat and a rich, sweet, smoky flavor to sauces and other dishes.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Time 30m
Yield Makes 2 1/2 to 3 cups
Number Of Ingredients 9
Steps:
- Preheat broiler. On a broiler-proof sheet pan, toss tomatoes with onion, oil, salt, and pepper. Broil until charred in spots, 15 to 20 minutes; cool.
- Transfer contents of sheet pan to a food processor; add chipotles, cilantro, and lime juice. Pulse until combined but still chunky.
Nutrition Facts : Calories 11 g, Fat 1 g
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