Chipotlesalsasalsadelnorte Recipes

CHIPOTLE SALSA

Steps:

• Roast 6 tomatillos over an open flame until the husks are charred, 5 minutes. Cool; remove the husks. Puree the tomatillos, 1 canned chipotle chile, 1 teaspoon adobo sauce, the juice of 1 lime, 1 garlic clove and 2 teaspoons olive oil. Thin with water. Season with salt.

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.

MIKE'S CHIPOTLE SALSA

Steps:

• Combine tomatoes, chiles in adobo sauce, cilantro, onion, jalapenos, lime juice, garlic, and salt in a blender. Blend on low speed until all ingredients are coarsely chopped.
• Place in the refrigerator and chill for at least 2 hours prior to serving.

CHIPOTLE SALSA - SALSA DEL NORTE

Steps:

• In a blender, puree the tomatoes with the rest of the ingredients.
• Cover and chill in the refrigerator until ready to serve.
• Technique Tip: For a chunkier salsa, leave one half of the canned tomatoes diced and add it with the onion - chopped rather than chunked - in at the end.