TOMATO-CHIPOTLE SALSA STEP-BY-STEP
Keep some chipotles-in-adobo in your pantry and you'll always be 20 minutes away from a rich, warm Tomato-Chipotle Salsa.
Provided by Patrick Calhoun | Mexican Please
Time 25m
Number Of Ingredients 5
Steps:
- Rinse and de-stem the tomatoes. Roast the tomatoes in the oven at 400F for 20-25 minutes.
- De-stem and de-seed the chipotles in adobo.
- When the tomatoes are done roasting (20 minutes or so), add them to the blender along with 1/2 white onion and 1 garlic clove. Add only 1/4 of the chipotle in adobo. Pulse blend and taste for heat level.
- If you want more heat, add another 1/4 or 1/2 of the chipotle. Keep adding chipotle until it tastes "right" to you.
- Serve immediately and store leftovers in an airtight container in the fridge.
Nutrition Facts : Calories 33 kcal, ServingSize 1 serving
EASY CHIPOTLE SALSA
I have been looking for a spicy salsa easy enough that I can make it fresh at mealtime, so I came up with this one. Very simple and easily adaptable to your tastes.
Provided by lovetocook
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Combine chipotle peppers, tomatoes, onion, cilantro, garlic, salt, and pepper in the bowl of a food processor; pulse until salsa is chunky.
Nutrition Facts : Calories 14.1 calories, Carbohydrate 2.9 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.6 g, Sodium 173.1 mg, Sugar 1.4 g
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.
MEXICAN TAKE-OUT EASY TOMATO AND CHIPOTLE SALSA
We find ourselves making this salsa more often than any other. Probably because it's so fast to put together, without the knife work or roasting that is necessary for other salsas, and the flavor doesn't suffer at all for the speed. From the Take-Out Menu Cookbook.
Provided by TxGriffLover
Categories Vegetable
Time 40m
Yield 2 1/2 cups
Number Of Ingredients 6
Steps:
- In a blender, combine the tomatoes, lime juice, and chiles. Puree until smooth and pour into a bowl.
- Rinse the onion under cold running water in a colander. Add the onion and cilantro to the salsa and season with salt to taste and add more lime juice, if desired. If necessary, thin the salsa with a little water. Let the salsa sit for 30 minutes to allow the flavors to blend.
- Tip: If you can find the fire-roasted type of canned tomatoes (Muir Glen brand), they work beautifully in this recipe.
- Make ahead: The salsa can be made up to the point where the onion and cilantro are added 1 week ahead of time and kept covered in the refrigerator. Add the onions and cilantro just before serving.
Nutrition Facts : Calories 73.1, Fat 0.7, SaturatedFat 0.2, Sodium 19.4, Carbohydrate 16.3, Fiber 4.5, Sugar 10.1, Protein 3.3
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