Easy Chipotle Salsa Recipes

CHIPOTLE BLENDER SALSA

Steps:

• Pulse the onion and garlic a few times in a food processor or blender.
• Add remaining ingredients and continue pulsing until you've reached your desired texture.
• Adjust seasoning, if necessary.
• Transfer salsa to mason jars, or container of choice, and store in the refrigerator for up to one week.

EASY CHIPOTLE SALSA

Steps:

• Combine chipotle peppers, tomatoes, onion, cilantro, garlic, salt, and pepper in the bowl of a food processor; pulse until salsa is chunky.

CHIPOTLE SALSA

Steps:

• Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one-third and the tomato skins should be falling off. Set aside to cool.
• Pour the mixture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen.

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.

ISABEL'S ROASTED CHIPOTLE SALSA

Steps:

• Combine fire-roasted tomatoes, fresh tomato, onion, cilantro, chipotle peppers, chile pepper, jalapeno, adobo sauce, lime juice, pepper, and salt in a blender. Pulse until desired consistency is reached.

SUPER EASY CHIPOTLE SALSA

Steps:

• Put all ingredients in a blender and pulse about 20 seconds or to desired consistency. Pour into container and chill 4hrs to overnight. Lasts about 3-4 days refrigerated.
• If you are using jalapeno or seranos add about 2-3 Tbl of the vinegar juice they are canned in-it really makes a great tasting salsa.
• The 1/2 tsp sugar helps with any bitterness that may develope from the chilli powder or onion.
• I recomend using only red or white onions-not yellow.