Apple Chipotle Salsa Southwest Recipes

APPLE CHIPOTLE SALSA (SOUTHWEST)

Apple Chipotle Salsa (Southwest) image

This recipe was found in the 1997 cookbook, Vegetarian Planet. Recommended for quesadillas or burritos.

Provided by Sydney Mike

Categories Sauces

Time 10m

Yield 4 cups, 16 serving(s)

Number Of Ingredients 11

Ingredients

3 apples, cored, chopped (sweet ones like Fuji or Golden Delicious)
1 cup red onion, minced
2 green bell peppers, seeded, diced small
2 chipotle peppers, chopped fine
1/2 garlic clove, minced
1/4 cup lime juice
1 tablespoon apple cider vinegar
1 tablespoon olive oil
2 tablespoons cilantro, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper, to taste

Steps:

In a large bowl, combine apples with onion & bell peppers.
In a smaller bowl, stir together chipotles with garlic, lime juice, cider vinegar, olive oil & cilantro, then add this mixture to the apple mixture, stirring well before adding the salt & pepper to taste.
Although best served the day it's made, this salsa can be stored, covered, in the refrigerator for up to 3 days.

CHIPOTLE SALSA

Chipotle Salsa image

Provided by Ree Drummond Bio & Top Recipes

Categories appetizer

Time 3h10m

Yield Approximately 5 cups

Number Of Ingredients 10

Ingredients

Two 15-ounce cans diced tomatoes
One 10- or 15-ounce can diced tomatoes with green chiles
1/4 cup fresh lime juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 to 3 (depending on your heat tolerance) chipotle peppers in adobo (see Cook's Note)
1 bunch fresh cilantro, stems roughly removed
1 medium onion, diced

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.

PINEAPPLE CHIPOTLE SALSA

Pineapple Chipotle Salsa image

Make and share this Pineapple Chipotle Salsa recipe from Food.com.

Provided by Miss Annie

Categories Sauces

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 7

Ingredients

1 small pineapple, trimmed & diced
1 sweet red pepper, chopped
3/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon canned chipotle chile in adobo, mashed
2 teaspoons adobo sauce, from can of chipotle chiles

Steps:

Combine pineapple, red pepper, red onion, cilantro, lime juice, chipotle and adobo sauce in a large bowl.
Refrigerate, covered, for a few hours or overnight.

Nutrition Facts : Calories 79.9, Fat 0.3, Sodium 3.1, Carbohydrate 20.7, Fiber 2.7, Sugar 13.7, Protein 1.3

SOUTHWEST CHIPOTLE SEASONING

Southwest Chipotle Seasoning image

This is a wonderful southwestern flavor for salads and meats. Perfect for the seasoning for my Flat Iron Steak Fajitas Recipe #162888. You can change the size and make just the amount you will need.

Provided by NcMysteryShopper

Categories Southwestern U.S.

Time 5m

Yield 1 Cup

Number Of Ingredients 8

Ingredients

1/3 cup chili powder
2 tablespoons dried cilantro
2 tablespoons cumin
2 tablespoons Mexican oregano, leaves
2 tablespoons dried sweet basil leaves
1 tablespoon garlic powder
1 tablespoon dried thyme leaves
1 tablespoon crushed chipotle pepper

Steps:

Combine all in a medium bowl. Store in an airtight jar for up to 4 months.
Makes 1 cup seasoning.

Nutrition Facts : Calories 252.2, Fat 10.8, SaturatedFat 1.6, Sodium 454.3, Carbohydrate 44.6, Fiber 21.9, Sugar 6.8, Protein 11.1

CHIPOTLE SALSA (TACO SAUCE)

Chipotle Salsa (Taco Sauce) image

Great on vegetarian black bean and corn tacos!!! I was making a recipe calling for salsa only to find NONE in the house. That being said, I combined a few different salsa recipes based upon what was in my pantry and came up with this. It totally fit the bill for us!

Provided by januarybride

Categories Sauces

Time 5m

Yield 1 3/4 cups, 6-8 serving(s)

Number Of Ingredients 7

Ingredients

1 (14 1/2 ounce) can diced tomatoes
1 chipotle chile in adobo, from the can (may add 2 if you like it more spicy)
1 teaspoon adobo sauce (from the canned peppers)
1 teaspoon oregano
1/2 lime, juice of
2 tablespoons finely minced onions (I used shallots)
salt

Steps:

Throw all the ingredients in a blender or food processor and turn on for about 30 seconds until you reach your desired thickness.

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