Crazy Pauls Chipotle Salsa Recipes

CHIPOTLE SALSA

Chipotle Salsa image

Provided by Ree Drummond Bio & Top Recipes

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.

CHIPOTLE, PEANUT AND SESAME SEED SALSA

Chipotle, Peanut and Sesame Seed Salsa image

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

Ingredients

1 1/2 cups olive oil
1/2 cup raw unsalted peanuts (or use pecans, hazelnuts or walnuts)
4 garlic cloves, peeled
2 tablespoons sesame seeds
2 ounces dried chipotle chiles (1 1/2 to 2 cups), stemmed and seeded
1 teaspoon kosher salt, or to taste
1 tablespoon brown sugar, or to taste
3 tablespoons distilled white vinegar

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

CRAZY PAUL'S CHIPOTLE SALSA

Crazy Paul's Chipotle Salsa image

When my crazy friend Paul made salsa for the Superbowl--everyone was skeptical. This was great! Everyone at the party asked for the recipe and no drop of salsa was leftover. This is by far the best salsa recipe and it appeals to people who don't like a very HOT salsa. You can make it hotter with more chipotle added. The cooking time is chopping time only. Enjoy the savory smokiness...

Provided by pamela t.

Categories < 15 Mins

Time 15m

Yield 4 6 jars

Number Of Ingredients 11

Ingredients

3 (28 ounce) cans diced tomatoes
2 small red onions, finely chopped
1 large green pepper, seeded and chopped
6 garlic cloves, crushed (yes, 6 cloves)
8 canned chipotle chiles (not 8 cans, but 8 chilis)
2 tablespoons juice, from the chipotle chilies
1 lime, juice of
2 tablespoons sugar
2 tablespoons Mexican oregano
2 teaspoons salt
1 cup fresh cilantro (if you don't like cilantro, use flat leaf parsley)

Steps:

Stir it all together.
Pack in jars or plastic containers. Refrigerate.
Store up to two weeks.

Nutrition Facts : Calories 247.3, Fat 1.4, SaturatedFat 0.2, Sodium 4172.6, Carbohydrate 60.2, Fiber 12.3, Sugar 36.1, Protein 7.3

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