Best Chipotle Pepita Salsa Recipes

Chipotle-Pepita Salsa image

Provided by Dancer

Categories Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup pumpkin seeds
6 large roma tomatoes, seeded and chopped
1/2 yellow onion, chopped
3 cloves garlic, chopped
1/2 cup chopped fresh cilantro
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon chili powder
2 canned chipotle chiles, chopped (smoked jalapeno peppers)
1 tablespoon adobo sauce
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon sugar
2 tablespoons freshly squeezed lime juice

Steps:

Heat oven to 400º F degrees.
Spread pumpkin seeds on a baking sheet and toast until they begin to pop and turn brown, about 5 minutes.
Remove from oven and let cool.
In a blender, combine the chopped tomato, onion, garlic, cilantro, cumin, coriander, chili powder, chipotles, adobo sauce, olive oil, salt, sugar, and 1/2 cup of the toasted pumpkin seeds.
Stir in the lime juice.
Refrigerate salsa for at least 1 hour to allow flavors to combine.
Bring salsa to room temperature for 30 minutes before service.
Great with fish.

Nutrition Facts : Calories 264.1, Fat 19.8, SaturatedFat 3.5, Sodium 310.9, Carbohydrate 16.7, Fiber 3.8, Sugar 5.8, Protein 10.4

Chicken with Pepita Sauce image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 cup unsalted raw pepitas
1/2 teaspoon cumin seeds
1 1/2 cups medium-hot salsa verde
1 cup packed fresh cilantro
1/4 teaspoon ground allspice
1 rotisserie chicken, skin removed, meat shredded (about 4 cups)
Kosher salt and freshly ground pepper
1 large red bell pepper, thinly sliced
5 radishes, sliced
Juice of 1/2 lime, plus wedges for serving
8 small corn or flour tortillas

Steps:

Heat a large skillet over medium heat. Add the pepitas and toast, stirring occasionally, until they begin to pop, 5 to 7 minutes. Transfer 2 tablespoons pepitas to a small bowl and add the rest to a blender. Add the cumin seeds to the same skillet and toast until dark brown, about 1 minute. Add to the blender; reserve the skillet. Add the salsa verde, 1/2 cup cilantro, the allspice and 1/2 cup water to the blender. Blend until smooth, adding up to 2 tablespoons more water if needed.
Pour the puree into the reserved skillet; stir in the chicken and bring to a simmer over medium-high heat. Cook, stirring occasionally, until warmed through, about 5 minutes; thin with up to 1/4 cup water if needed. Season with salt and pepper.
Toss the bell pepper, radishes, lime juice and remaining 1/2 cup cilantro in a small bowl; season with salt and pepper. Warm the tortillas in a large dry skillet.
Divide the tortillas, bell pepper salad and chicken among plates. Sprinkle with the reserved pepitas; serve with lime wedges.

Mike's Chipotle Salsa image

Provided by mrssm5

Time 2h20m

Yield 6

Number Of Ingredients 8

6 large tomatoes, roughly chopped
1 (7 ounce) can chipotle chiles in adobo sauce, or more to taste
½ bunch fresh cilantro, roughly chopped
1 medium onion, roughly chopped
2 medium jalapeno peppers, roughly chopped, or more to taste
1 medium lime, juiced
3 cloves garlic
1 tablespoon kosher salt, or to taste

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.

Nutrition Facts : Calories 64 calories, Carbohydrate 13.1 g, Fat 1 g, Fiber 4.1 g, Protein 2.1 g, SaturatedFat 0.1 g, Sodium 1120 mg, Sugar 6 g