HOMEMADE SMOKY SALSA
This no-salt-added salsa is delicious raw or can be used in any recipe requiring salsa or picante sauce. It will keep, covered, in the fridge up to one week.
Provided by Buckwheat Queen
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 20m
Yield 5
Number Of Ingredients 10
Steps:
- Combine tomatoes, cilantro, red onion, jalapeno, lime juice, garlic, olive oil, liquid smoke, black pepper, and chipotle flakes in the bowl of a food processor; pulse until blended.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 6.5 g, Fat 4.8 g, Fiber 1.7 g, Protein 1.2 g, SaturatedFat 0.7 g, Sodium 11.9 mg, Sugar 2.8 g
SMOKY CHIPOTLE PEPPER SALSA
Take a little pot of salsa in your lunchbox to enjoy with vegetable crudités, tortilla chips or pitta bread
Provided by Good Food team
Categories Condiment, Side dish, Snack
Time 25m
Number Of Ingredients 8
Steps:
- Heat grill to high. Put peppers onto a baking sheet, skin-side up, grill until skins are black, then put into a bowl and cover. Leave until cool, then peel skins away.
- Scoop out and discard tomato seeds. Put tomatoes into a food processor with garlic, lime juice, oil and chipotle paste. Add peppers, then pulse until chunky. Stir onion and coriander through, then serve.
Nutrition Facts : Calories 55 calories, Fat 2 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.06 milligram of sodium
SMOKY CHIPOTLE SALSA
Recipes adapted from Fiesta at Rick's and Mexican Everyday by Rick Bayless (W. W. Norton & Company; 2010 and 2005).
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes
Number Of Ingredients 5
Steps:
- Heat a 10-inch cast-iron or nonstick skillet over medium-high. Add garlic and tomatillos. Cook tomatillos, cut side down, until well browned, about 4 minutes. Flip vegetables and cook until tomatillos are browned and completely soft and garlic is browned.
- Transfer garlic and tomatillos to a blender or food processor, along with chiles in adobo sauce and water. Process to a coarse puree, about 5 seconds. Transfer to a medium bowl and let cool. Thin with a little more water if necessary. Season with salt.
SMOKY TWO CHILE SALSA
Provided by Steven Raichlen
Categories Condiment/Spread Blender Low Fat Vegetarian Low Cal Hot Pepper Healthy Low Cholesterol Bon Appétit
Yield Makes about 2 cups
Number Of Ingredients 8
Steps:
- Place torn chiles in bowl. Add 2 cups hot water; soak at least 2 hours or overnight. Drain chiles, reserving soaking liquid.
- Heat small nonstick skillet over medium heat. Add onion and garlic to dry skillet; cook until browned in spots, about 6 minutes for garlic and 10 minutes for onion. Trim core from onion. Place onion and garlic in blender. Add drained chiles, 1 cup soaking liquid, 1 chipotle chile, 1 teaspoon adobo, cilantro, and lime juice; puree until smooth. Add remaining chipotle and 1 teaspoon adobo, if desired; puree. Transfer to bowl. Season to taste with coarse salt. DO AHEAD: Can be made 1 week ahead. Cover and chill.
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