Tomato Chipotle Salsa Food

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:

• 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.

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.

FIRE-ROASTED TOMATO CHIPOTLE SALSA

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.

CHIPOTLE SALSA

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 (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.

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.

ROASTED TOMATO -CHIPOTLE SALSA

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.