Best Chipotle Bacon Salsa Recipes

CHIPOTLE BLENDER SALSA

Chipotle Blender Salsa image

Provided by Melissa Belanger

Time 10m

Number Of Ingredients 9

Ingredients

1 small sweet onion, cut into chunks (or 1/2 large)
3 garlic cloves, minced (about 1/2 tablespoon)
1 15-ounce can diced tomatoes
1 10-ounce can petite diced tomatoes with green chilies
2 large handfuls fresh cilantro (about 1/2 bunch)
2 chipotle peppers (from a can in adobo sauce)
1 tablespoon lime juice
1 teaspoon ground cumin
1 teaspoon coarse salt

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-BACON SALSA

Chipotle-Bacon Salsa image

This is a simple, but intensely flavored salsa that can be made a day ahead and refrigerated until served. If you can't find slab bacon, substitute an equal amount of lean Canadian bacon. To make the chipotle puree, use a food processor, food mill or blender to blend canned chipotles in adobo. This salsa has a medium heat, but you can lower that by removing the seeds from the chipotles before pureeing them. This is great for a Super Bowl party. This recipe is from the November 2007 issue of Chile Pepper Magazine.

Provided by CookingONTheSide

Categories Pork

Time 15m

Yield 1 cup

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1/4 lb thick slab bacon, rind removed (cut into 1/4-inch cubes)
10 ounces can diced tomatoes, drained
1/2 red onion, diced
1 tablespoon pureed chipotle chile
1 teaspoon lime juice
fresh ground black pepper, to taste

Steps:

In large skillet, heat the oil over medium.
Add the bacon, then reduce the heat to medium-low and cook for about 7 minutes, or until lightly browned.
Transfer the bacon to a paper-towel-line plate to drain excess fat.
In a medium bowl, toss the tomatoes, onion and chipotle puree.
Stir in the bacon, lime juice and black pepper.
Refrigerate until ready to serve.

CHIPOTLE SALSA

Chipotle Salsa image

Provided by Ree Drummond Bio & Top Recipes

Categories appetizer

Time 3h10m

Yield Approximately 5 cups

Number Of Ingredients 10

Ingredients

Two 15-ounce cans diced tomatoes
One 10- or 15-ounce can diced tomatoes with green chiles
1/4 cup fresh lime juice
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon ground black pepper
1 to 3 (depending on your heat tolerance) chipotle peppers in adobo (see Cook's Note)
1 bunch fresh cilantro, stems roughly removed
1 medium onion, diced

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.

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