Chipotle Peanut And Sesame Seed Salsa Recipes
PEANUT CHIPOTLE SALSA
This creamy peanut chipotle salsa recipe is quick and easy to make, and full of the most irresistible savory, smoky and sweet flavors. Serve as a dip, sauce, spread, or whatever sounds good!
Provided by Ali
Time 10m
Number Of Ingredients 10
Steps:
- Combine all ingredients in a food processor or blender and pulse until smooth.
- Taste and season with extra salt (or any other ingredients you might like to increase) as needed.
- Serve immediately with tortilla chips or use in your favorite recipe and enjoy!
CHIPOTLE, PEANUT AND SESAME SEED SALSA
This nutty, spicy salsa with the tang of vinegar is from Veracruz, Mexico, where it's called salsa macha. It has long been a favorite of Pati Jinich, the Mexican-born chef who lives in Washington, D.C. Her version comes together fast, and offers a lot of character and versatility. Use it to liven up roasted vegetables or grilled meats. It's especially great on lamb chops and skirt steak, or even baked potatoes served with sour cream and cheese. The salsa lasts for a couple of weeks in the refrigerator; the solids will sink to the bottom, leaving a deeply flavored oil that can add a little muscle to sauces or a finishing touch to other dishes. You can use other nuts in place of the peanuts, or a mix of nuts and sunflower or pumpkin seeds.
Provided by Kim Severson
Categories quick, dips and spreads, side dish
Time 10m
Yield About 3 cups
Number Of Ingredients 8
Steps:
- Heat the oil over medium heat in a 12-inch skillet until it is very hot but not smoking. Add the peanuts and garlic, then cook for about 30 seconds, stirring constantly. The peanuts should just begin to turn color. Be careful to not let them scorch, which can happen quickly.
- Add the sesame seeds and chiles, and continue to stir and fry for a minute or until the chiles are lightly toasted.
- Remove the pan from the heat and transfer the contents, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and blend until almost smooth. (The salsa should be uniform but have a little texture to it.)
- Pour into a container and let cool. Refrigerate the salsa if you are not using it the day you make it.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 53 milligrams, Sugar 2 grams
CHILI-SPICED PEANUTS
This recipe is adapted from "Simply Mexican" by the chef and cookbook author Lourdes Castro. With a twist of lime juice and cayenne pepper, these nuts have a distinctly Latin flavor. They will keep guests happy as hosts finish dinner in the kitchen.
Provided by Kim Severson
Categories appetizer
Time 20m
Yield 1 cup
Number Of Ingredients 5
Steps:
- In a nonstick pan over high heat, toast peanuts for 2 to 3 minutes, shaking pan or stirring often until nuts begin to smell toasty. Pour into a bowl and set aside.
- Decrease heat under pan to medium and sprinkle sugar, cayenne pepper and salt evenly into it. Melt mixture slowly, stirring a bit with a heat-proof silicone spatula. When sugar has melted, add peanuts to pan and coat well. Mixture might clump a bit.
- Pour nuts onto parchment paper. As soon as mixture is cool enough to handle, break apart any clumps of peanuts. Serve with wedges of lime. Squeeze lime over nuts right before eating.
Nutrition Facts : @context http, Calories 167, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 98 milligrams, Sugar 8 grams
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