Fruit Salsa With Chipotle Puree Recipes

PUREE SALSA

Puree Salsa image

My DH does not like the chunky salsa's so this is what he came up with. Oh I forget he likes it best without the fresh cilantro, I like it best with the fresh cilantro. Makes about 2 cups

Provided by GrandmaG

Categories Onions

Time 20m

Yield 2 cups

Number Of Ingredients 8

Ingredients

1 (12 ounce) can diced tomatoes, drained
1 (4 1/2 ounce) can chopped green chilies
2 chipotle chiles in adobo
4 green onions
1 clove garlic, minced
1/2 green bell pepper
1/2 teaspoon cumin
1 tablespoon fresh cilantro, chopped very fine

Steps:

Place all ingredients in a processor or blender and mix until well blended.
Pour into bowl and cover.
Chill at least 4 hours before serving.
Best if chilled overnight.

Nutrition Facts : Calories 74.5, Fat 0.6, SaturatedFat 0.1, Sodium 229.3, Carbohydrate 17.1, Fiber 3.9, Sugar 9.1, Protein 3.6

CHIPOTLE BERRY FRUIT SALSA

Chipotle Berry Fruit Salsa image

Not too hot, but with a bit of a kick, this salsa is a perfect topping for grilled fish or chicken. It's also a delectable chip dip-just double the recipe and watch it disappear. The spice is quite mild, but cut down on (or increase!) the chipotle peppers to suit your taste. If you like, add lime zest for an added twist. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Appetizers

Time 20m

Yield 4 cups.

Number Of Ingredients 9

Ingredients

2 cups chopped fresh strawberries
2 cups fresh blackberries, halved
2 medium kiwifruit, peeled and chopped
2 tablespoons orange marmalade spreadable fruit
2 tablespoons lime juice
1 tablespoon minced chipotle pepper in adobo sauce
1/8 teaspoon salt
1/8 teaspoon cayenne pepper
Cinnamon sugar pita chips

Steps:

In a large bowl, combine the first 8 ingredients. Cover and refrigerate until serving. Serve with pita chips.

Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 25mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 2g fiber), Protein 1g protein.

CHIPOTLE PUREE

Chipotle Puree image

Chipotles are jalapeno chiles that have been slowly dried over smoke. This puree gives an authentic mexican flavour to many dishes. Use the substitute if you can as it's just as good. From the Fresh Mex cookbook.

Provided by dale7793

Categories Sauces

Time 55m

Yield 1/4 cup

Number Of Ingredients 8

Ingredients

6 cups water
4 ounces dried chipotle chiles, stems removed
2 tablespoons achiote paste
1 cup tomato paste
1 cup firmly packed brown sugar
1/4 cup red wine vinegar
2 teaspoons salt
1/4 cup olive oil

Steps:

Combine all the ingredients in a saucepan over high heat.
Bring to the boil, decrease heat to medium low and simmer for 30-45 minutes.
Remove from the heat and cool completely.
Puree the mixture in a blender until smooh.
Store in an airtight container for up to 3 days.
If you can buy cans of chipotles en adobo (chiles marinated in a saucy paste of vinegar and spices) you can just puree that as a substitute.

Nutrition Facts : Calories 6341.1, Fat 222.9, SaturatedFat 31.1, Sodium 27364.7, Carbohydrate 1102.3, Fiber 49.8, Sugar 1005.6, Protein 55

WINTER SALSA WITH CHIPOTLE AND ORANGE

Winter Salsa with Chipotle and Orange image

Categories Condiment/Spread Sauce Onion Tomato Sauté Super Bowl Quick & Easy Orange Bell Pepper Winter Gourmet

Yield Makes about 3 cups

Number Of Ingredients 10

Ingredients

1 yellow bell pepper, chopped coarse
1 onion, chopped coarse
1/3 cup olive oil
1 navel orange
1 tablespoon minced canned chipotle chilies in adobo*, or to taste
a 28-ounce can whole Italian plum tomatoes, seeded and drained well
1 small green bell pepper, diced
1 tablespoon chopped fresh coriander
1 tablespoon fresh lime juice
*available at Hispanic markets, and some specialty foods shops.

Steps:

In a skillet sautée yellow bell pepper and onion in 1 1/2 tablespoons oil over moderately high heat until vegetables are just tender and beginning to brown.
Grate 1/2 teaspoon zest from orange and reserve. Squeeze juice from orange. Add orange juice and chilies to onion mixture and cook 1 minute.
Chop tomatoes coarse and in a bowl combine with reserved zest, onion mixture, green bell pepper, coriander, and lime juice. In a blender purée in a thin stream. Stir purée into salsa and transfer to a jar with a tight-fitting lid. Salsa keeps, covered and chilled, 1 week.

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