Best Chipotle Peanut And Sesame Seed Salsa Recipes

PEANUT CHIPOTLE SALSA

Peanut Chipotle Salsa image

This creamy peanut chipotle salsa recipe is quick and easy to make, and full of the most irresistible savory, smoky and sweet flavors. Serve as a dip, sauce, spread, or whatever sounds good!

Provided by Ali

Time 10m

Number Of Ingredients 10

Ingredients

1 (15-ounce) can diced tomatoes, drained
2 cloves garlic
1 large chipotle in adobo sauce
1 cup chopped fresh cilantro
1/2 cup natural peanut butter,* homemade or store-bought
1/2 cup diced white onion
2 tablespoons lime juice
1/2 teaspoon fine sea salt
1/2 teaspoon ground cumin
pinch of dried oregano

Steps:

Combine all ingredients in a food processor or blender and pulse until smooth.
Taste and season with extra salt (or any other ingredients you might like to increase) as needed.
Serve immediately with tortilla chips or use in your favorite recipe and enjoy!

CHIPOTLE, PEANUT AND SESAME SEED SALSA

Chipotle, Peanut and Sesame Seed Salsa image

This nutty, spicy salsa with the tang of vinegar is from Veracruz, Mexico, where it's called salsa macha. It has long been a favorite of Pati Jinich, the Mexican-born chef who lives in Washington, D.C. Her version comes together fast, and offers a lot of character and versatility. Use it to liven up roasted vegetables or grilled meats. It's especially great on lamb chops and skirt steak, or even baked potatoes served with sour cream and cheese. The salsa lasts for a couple of weeks in the refrigerator; the solids will sink to the bottom, leaving a deeply flavored oil that can add a little muscle to sauces or a finishing touch to other dishes. You can use other nuts in place of the peanuts, or a mix of nuts and sunflower or pumpkin seeds.

Provided by Kim Severson

Categories quick, dips and spreads, side dish

Time 10m

Yield About 3 cups

Number Of Ingredients 8

Ingredients

1 1/2 cups olive oil
1/2 cup raw unsalted peanuts (or use pecans, hazelnuts or walnuts)
4 garlic cloves, peeled
2 tablespoons sesame seeds
2 ounces dried chipotle chiles (1 1/2 to 2 cups), stemmed and seeded
1 teaspoon kosher salt, or to taste
1 tablespoon brown sugar, or to taste
3 tablespoons distilled white vinegar

Steps:

Heat the oil over medium heat in a 12-inch skillet until it is very hot but not smoking. Add the peanuts and garlic, then cook for about 30 seconds, stirring constantly. The peanuts should just begin to turn color. Be careful to not let them scorch, which can happen quickly.
Add the sesame seeds and chiles, and continue to stir and fry for a minute or until the chiles are lightly toasted.
Remove the pan from the heat and transfer the contents, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and blend until almost smooth. (The salsa should be uniform but have a little texture to it.)
Pour into a container and let cool. Refrigerate the salsa if you are not using it the day you make it.

Nutrition Facts : @context http, Calories 152, UnsaturatedFat 13 grams, Carbohydrate 3 grams, Fat 16 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 2 grams, Sodium 53 milligrams, Sugar 2 grams

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.

CHILI-SPICED PEANUTS

Chili-Spiced Peanuts image

This recipe is adapted from "Simply Mexican" by the chef and cookbook author Lourdes Castro. With a twist of lime juice and cayenne pepper, these nuts have a distinctly Latin flavor. They will keep guests happy as hosts finish dinner in the kitchen.

Provided by Kim Severson

Categories appetizer

Time 20m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1 cup roasted, unsalted peanuts
3 tablespoons sugar
1 teaspoon cayenne pepper
1 teaspoon coarse salt or kosher salt
1 lime, quartered

Steps:

In a nonstick pan over high heat, toast peanuts for 2 to 3 minutes, shaking pan or stirring often until nuts begin to smell toasty. Pour into a bowl and set aside.
Decrease heat under pan to medium and sprinkle sugar, cayenne pepper and salt evenly into it. Melt mixture slowly, stirring a bit with a heat-proof silicone spatula. When sugar has melted, add peanuts to pan and coat well. Mixture might clump a bit.
Pour nuts onto parchment paper. As soon as mixture is cool enough to handle, break apart any clumps of peanuts. Serve with wedges of lime. Squeeze lime over nuts right before eating.

Nutrition Facts : @context http, Calories 167, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 98 milligrams, Sugar 8 grams