CHIPOTLE TOMATO SALSA (COPYCAT)
Also known as Pico de Gallo, this copycat Chipotle Tomato Salsa is ready in minutes and a great way to top off all your burrito bowls, tacos, and nachos.
Provided by Meggan Hill
Categories Appetizer
Time 10m
Number Of Ingredients 8
Steps:
- In a medium bowl, add tomatoes, red onion, cilantro, jalapeño, lemon juice, and lime juice, and salt to taste. Stir to combine.
Nutrition Facts : Calories 29 kcal, ServingSize 0.5 cup, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 2 g, Sugar 4 g
CHIPOTLE TOMATO SALSA
This chipotle tomato salsa is quick and uses canned chipotle peppers.
Provided by Gina Marie Miraglia Eriquez
Categories Condiment/Spread Garlic Onion Tomato Super Bowl Summer Poker/Game Night Cilantro Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 5
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.
COPYCAT CHIPOTLE FRESH TOMATO SALSA
Maybe you've made salsa at home; but have you made this one... Add this Chipotle Fresh Tomato Salsa to anything that needs a bit of a kick.
Provided by EmKenBken
Categories Mexican
Time 13m
Yield 4 1/2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl, combine tomatoes, red onion, jalapeno, lemon juice, lime juice and salt.
- Let stand for 10 minutes at room temperature to blend flavors. Stir in cilantro. Taste salsa and adjust amount of jalapeno pepper and salt as desired.
- Serve with tortilla chips.
CHIPOTLE TOMATO SPREAD
This Smokey and Spicy, Sweet Tomato Spread is simple to prepare makes good use of a bumper crop of tomatoes! This recipe has yummy ingredients that produce a mouth explosion! Recipe easily can be made in half or doubled. We like it hot! So I leave the seeds in the chipotles but you can remove the seeds for a milder heat. Top your next burger, meatloaf, glaze ribs, salmon, or chicken. Season a pizza, eggs or a bowl of Tortilla soup. Yummy added to a BLT! This condiments uses are never ending................................
Provided by Rita1652
Categories Vegetable
Time 2h20m
Yield 12 1/2 pint jars, 120 serving(s)
Number Of Ingredients 7
Steps:
- Wash your jars and lids and heat your water.
- Place tomatoes, chipotles and it sauce, and habanaro in a food processor and pulse to puree to a small chunky texture; process in batches and adding to the pot as sauce is pureed.
- Add the sugar and vinegar bring to a boil, reduce heat and simmer until tomatoes have completely broken down and are soft.
- Use the immersion blender to desired smoothness.
- Stirring occasionally, for 2-4 hours or until thick. The tomato mixture will be reduced by at least half to two thirds the amount you started with. Stirring often towards the end of cooking. You`ll want it nice and thick.
- Cooking times depends on how much water is in the tomatoes. Cutting the recipe in half will reduce cooking time as doubling the recipes will have longer cooking times.
- Taste towards the end of cooking and season with salt if desired and if more heat is wanted add more pureed chipotles in adobo sauce.
- Place hot spread in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process jars in a hot water bath covered by 1-2 inches of water for 10 minutes. Remove to counter and allow the jars to cool over night, remove rings, wipe jars and label before storing in a cool, dry, dark place.
- If you don't process in a water bath, the spread can be kept refrigerated for up to three weeks or frozen for up to one year.
- Optional cooking methods:.
- Slow Cooker: Place tomato mixture in a slow cooker with lid partially off to let steam escape. Set at low and cook, stirring occasionally, for 12 hours or overnight, or until thick. The tomato mixture will be reduced by at least half - two thirds the amount you started with. Stirring often towards the end of cooking.
- Oven: Heat oven to 250 degrees. Place tomato mixture in a heatproof casserole dish or roaster. Bake, stirring occasionally, for 3-6 hours until very thick. The tomato mixture will be reduced by at least half - two thirds the amount you started with. Stirring often towards the end of cooking.
Nutrition Facts : Calories 26.4, Sodium 19.6, Carbohydrate 6.7, Sugar 6.7
CHIPOTLE DIP
This recipe calls for chipotle chiles, which are actually dried, smoked jalapenos. They can be bought packed in adobo, a sauce made from ground chiles, herbs, tomatoes, and vinegar. Serve the dip with bell pepper strips, chips, or crackers. From Gourmet, 1999
Provided by Bev I Am
Categories < 15 Mins
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 6
Steps:
- Finely chop scallions.
- Wearing protective gloves, mince enough chipotles to a paste to measure 1 1/2 tablespoons.
- In a bowl whisk together all ingredients with salt to taste.
- Dip may be kept, covered and chilled, 3 days.
Nutrition Facts : Calories 155.1, Fat 15.2, SaturatedFat 8.8, Cholesterol 39.9, Sodium 64.6, Carbohydrate 3.9, Fiber 0.5, Sugar 3.2, Protein 2
CHIPOTLE SPREAD
A dip or sandwich spread with a spicy tang to it. Made lighter with fat free sour cream. To reconstitute the chipotle peppers submerge in hot water until tender.
Provided by Jessievs
Categories Low Protein
Time 5m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a food processor and puree until they have reached a desired consistency.
- Notes: Depending on your tastes, you may remove the seeds from the chipotle peppers. One serving is approximately two tablespoons.
Nutrition Facts : Calories 68, Fat 5.8, SaturatedFat 2, Cholesterol 10.4, Sodium 82.8, Carbohydrate 3.6, Fiber 0.2, Sugar 0.8, Protein 0.8
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