Chipotlesalsa Recipes

COPYCAT CHIPOTLE FRESH TOMATO SALSA

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.

CHIPOTLE SALSA

Steps:

• Combine tomatillos, onion, water, and garlic, in a saucepan. Cover and simmer, turning occasionally, until tomatillos turn slightly brown and become soft, 15 to 20 minutes. Add more water as needed, 1/4 cup at at time. Add chipotle peppers, salt, pepper, cumin, and oregano; mix to combine.
• Pour saucepan contents into a blender and blend until smooth. Allow to cool before serving.

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.

CHIPOTLE SALSA (FOR CANNING)

Steps:

• Blanch the tomatoes, remove the skin, and then chop. Measure 8 cups.
• Mix all ingredients except the cilantro in a large pot and simmer until desired thickness is reached, approximately 1 to 1 1/2 hours. Ad the cilantro just before you are ready to pour into jars.
• Fill into hot, sterilized pint jars and top with hot, sterilized canning lids. I do not process in a canner and have never had a problem, but you may process in a hot-water-bath canner at this point for 20 minutes if you are concerned about food safety.
• If you buy a half-bushel of tomatoes and adjust the rest of the ingredients accordingly you get about 6 batches and 36 pints.

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.

ANCHO-CHIPOTLE SALSA

Steps:

• Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.

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 TOMATO SALSA (COPYCAT)

Steps:

• In a medium bowl, add tomatoes, red onion, cilantro, jalapeño, lemon juice, and lime juice, and salt to taste. Stir to combine.