Best Chipotle Tomato Salsa Recipes

ROASTED TOMATO-CHIPOTLE SALSA

Steps:

• Preheat broiler. On a broiler-proof sheet pan, toss tomatoes with onion, oil, salt, and pepper. Broil until charred in spots, 15 to 20 minutes; cool.
• Transfer contents of sheet pan to a food processor; add chipotles, cilantro, and lime juice. Pulse until combined but still chunky.

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.

FIRE-ROASTED TOMATO CHIPOTLE SALSA

Steps:

• Heat a tablespoon of oil in a saute pan over medium heat until lightly smoking, add the onion and saute until carmelized, about 10 minutes or so.
• Transfer the onion, half the blackened tomatoes and garlic to a food processor and pulse until finely chopped but not pureed. Add the cilantro and chipotle chiles and pulse again to mix.
• Peel, seed and chop the remaining tomatoes tomatoes and fold in along with the remaining oil, vinegar, salt and sugar.
• Serve chilled or at room temp with chips, red meat or chicken.

SALSA DE TOMATE CON CHILE CHIPOTLE: TOMATO SAUCE WITH CHIPOTLES

Steps:

• In a medium-sized heavy-bottomed saucepan, heat the lard to rippling over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until the onion is translucent, about 3 minutes.
• Break up the tomatoes coarsely with your fingers. Add the tomatoes and their juices to the sauteed onion. Stir in the chiles and oregano. Reduce the heat to medium and cook, covered, stirring occasionally, for 15 minutes or until slightly concentrated.
• Remove from the heat and let cool to lukewarm, about 15 minutes. Puree the mixture in a blender or food processor. Taste for salt (the tomatoes will have some) and add a little if needed. Serve hot at once or store tightly covered in refrigerator for up to 4 or 5 days and reheat before serving.

CHIPOTLE CHICKEN QUESADILLAS WITH SMASHED WHITE BEANS, CORN SALSA, TOMATO WATERMELON SALSA AND WATERMELON MINT DRINK

Steps:

• For the chipotle chicken: Heat the vegetable oil in a large cast-iron pan over medium heat. Add the onions and saute until golden brown, about 5 minutes. Stir in the garlic. Add the cider vinegar, adobo sauce, molasses, coriander and chipotle peppers and stir until incorporated. Stir in the chicken and thyme, season with salt and pepper, remove from the heat and set aside.
• For the smashed white beans: Heat the olive oil in a saute pan over medium heat. Add the garlic and onions and cook until tender and translucent, about 5 minutes. Add the sage, stir to incorporate and add the white beans. Cook together until the beans are warmed. Remove from the heat and smash with a potato masher or fork. Season with chipotle chili powder, salt and pepper and set aside.
• For the corn salsa: Preheat the grill to medium-high heat.
• Place the corn on the grill and cook until the corn is tender and charred, 8 to10 minutes. Cut the kernels off the cobs and place in a bowl. Add the olive oil, jalapeno, red peppers, cucumber, cilantro and red onion. Season with salt and pepper, toss and set aside.
• For the tomato watermelon salsa: Place the watermelon, cilantro, tomatoes, green onions, lime zest and lime juice in a bowl. Season with salt and pepper, toss and set aside.
• For the watermelon mint drink: Place 1/2 cup water and 1/2 cup sugar in a small pot, bring to a boil and remove from the heat. Add the mint to the pot, allow to sit and infuse syrup for about 15 minutes. Allow the syrup to cool. Strain and discard the mint. Place the mint syrup in the fridge until cold.
• Place half the watermelon in a blender with the lime juice and simple syrup. Puree and pour over a fine strainer into a large pitcher. Repeat with the remaining chopped watermelon and place in the fridge until chilled.
• Place the remaining 2 tablespoons sugar on a plate. Rim the tops of glasses with a lime wedge and press into the sugar to garnish. Place the ice cubes and watermelon mint drink in the glasses, garnish with lime quarters and enjoy!
• To assemble the chipotle chicken quesadillas: Heat the olive oil in a cast-iron pan or large saute pan over medium heat. Place desired combinations of smashed white beans, chipotle chicken and cheeses on half of a tortilla. Fold the tortilla over and place in the heated pan. Cook until crispy and golden, about 5 minutes, then flip and repeat on the other side. Remove from the pan and enjoy with tomato watermelon salsa, corn salsa and watermelon mint drink.

FRESH CORN, TOMATO AND CHIPOTLE CHILE SALSA

Steps:

• If using fresh ears of corn, rinse in cold water, then cut off kernels into a shallow pan. You should have about 2 c. of kernels. In a large non-stick skillet, heat the oil over medium-high heat. Add fresh or frozen corn and garlic. Cook and stir for 3-4 minutes or until mixture is cooked through. Remove from heat and cool slightly. Stir tomatoes, sweet pepper, celery, cilantro, lime juice, chipotle peppers in adobo sauce and salt into mixture. Transfer to a large bowl. Cover and chill for at least 1 hour or up to 24 hours. Serve with chips.

CHARRED TOMATO, CHIPOTLE, AND MANGO SALSA

Steps:

• Preheat broiler.
• Quarter tomatoes and transfer to a shallow baking pan. Broil tomatoes 4 to 5 inches from heat until slightly charred, about 15 minutes. Wearing rubber gloves, seed chipotles. In a blender or food processor puree tomatoes, chipotles, lime juice, and honey until smooth.
• Peel mango and finely chop. In a bowl stir together tomato mixture and mango and season with salt. Salsa may be made 1 day ahead and chilled, covered.

ROASTED TOMATO-CHIPOTLE SALSA

Steps:

• 1. Preheat the oven to 350°F.
• 2. On a sheet pan, roast the tomatoes, garlic, and onion until tender and lightly browned, about 15 minutes. Transfer them along with the chiles and vinegar to the jar of an electric blender and purée until smooth.
• 3. Pour the mixture into a medium-size saucepan and gently simmer for about 20 minutes; season to taste with salt and reserve.

ROASTED TOMATO -CHIPOTLE SALSA

Steps:

• Heat oven to 350ºF. Cut tomatoes and onion into quarters, place on a baking sheet and drizzle with vegetable oil. Then sprinkle with the chili & cayenne powder. Bake in oven for about 40 minutes.
• About halfway through, flip the vegetables over. Check in occasionally to make sure the vegetables are not drying out. There will be extra oil on the sheet, so you can use tongs or a spatula to move them around & redistribute the oil. They are done when soft and the skin is blistery and slightly brown.
• Remove the stems and seeds from the chipotles. Place all the prepared vegetables and the chipotles in a blender along with the garlic cloves, cilantro and squeeze lime juice into the blender and blend well.
• NOTE: For chunkier salsa, just pulse the blender button only for a few seconds. For smoother textured salsa, process to your desired consistency. Salt to taste.
• You can also add another chipotle pepper and adobo sauce to make it more spicy and enhance the smoky flavor to your own taste. Allow the salsa to chill for a couple of hours. Serve with white or blue corn tortilla chips. Mmmmm -- good.

CHIPOTLE TOMATO SALSA

Steps:

• Heat a dry large heavy nonreactive skillet (not nonstick) over medium heat until hot, then cook tomatoes, onion, and garlic, turning with tongs, until all are blackened in spots, 10 to 12 minutes. Purée in a blender with chiles and 3/4 teaspoon salt (use caution when blending hot foods). Return to skillet and simmer, stirring occasionally, until slightly thickened, 15 to 20 minutes. Transfer to a bowl and cool to room temperature, then stir in cilantro.

TOMATO-CHIPOTLE SOUP WITH FRESH PEACH SALSA

Steps:

• Reserve 1 cup chopped tomatoes for peach salsa. Place remaining tomatoes in processor and puree until smooth. Transfer to 2-quart glass measuring cup. Add enough tomato juice to puree to equal 5 cups tomato mixture. Place 2 cups tomato mixture in blender. Add 2 tablespoons onion, 2 tablespoons cilantro, 2 teaspoons chipotle chilies and garlic to blender. Puree until very smooth. Stir puree back into tomato mixture in measuring cup. Season to taste with salt and pepper. Add more chopped chipotles, if desired. Cover; refrigerate until well chilled, about 1 hour. (Can be made 1 day ahead. Keep soup chilled. Cover reserved chopped tomatoes and chill.)
• Mix reserved chopped tomatoes, remaining 2 tablespoons onion and 1 tablespoon cilantro, peach and jalapeño in small bowl. Ladle tomato soup into bowls. Sprinkle with peach salsa; serve.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

ROASTED TOMATO, ONION, PEPPER & CHIPOTLE SALSA

Steps:

• Preheat the broiler to high, placing the rack in the upper third of the oven. Line a baking sheet with tin foil and toss, directly on the sheet, the tomatoes and onion and red peppers with the olive oil. Broil, stirring now and then, until the tomatoes have collapsed and the onions have softened a bit and everything is slightly charred, about 10 minutes. Place the tomatoes, onions and red peppers in a food processor with the chipotle, cilantro and lime juice, garlic and blitz until everything is puréed. Remove the salsa to a bowl and season to taste with salt.

TACOS DE PUERCO ENCHIPOTLADO CON SALSA DE JITOMATE PASADO (SPICY CHIPOTLE PORK TACOS WITH SUN-DRIED TOMATO SALSA)

Steps:

• Butterflying and marinating the pork: Lay 1 tenderloin on your cutting board and cut it in half. Now, with a sharp knife, make a horizontal cut through 1 half (you'll be cutting parallel with the board) from one long side to within 1/4- inch of the other. This will allow you to fold open the meat like a book, utilizing that 1/4-inch uncut side as a hinge. Using a meat pounder or heavy mallet, pound the pork to between 1/4 to 1/8-inch thickness.
• In a food processor or blender, thoroughly puree the chipotles and all the canning sauce. With a pastry or basting brush, liberally paint the meat on both sides with the pureed chipotles. Cover and refrigerate for at least 1 hour (or up to 24 hours). Repeat with the other tenderloin pieces. (There will be considerably more chipotle puree than you need; cover and refrigerate the leftover for up to 2 weeks and use it to marinate other meat, fish, poultry or vegetables.)
• Soaking the sun-dried tomatoes: In a small saucepan bring the orange juice just to a boil. Add the sun-dried tomatoes, stir well, cover and remove from the heat. Let stand, stirring once or twice, until softened, about 20 minutes.
• Salsa: Scrape the soaked tomatoes and the juice into a food processor or blender, and measure in 1 tablespoon of chipotle puree. Pulse the processor until the tomatoes are rather finely chopped (not pureed). Scrape into a small serving bowl. Rinse the chopped onion under cold water, shake off the excess liquid and add it to the salsa along with the olives, cilantro and the lime juice. Stir everything together, then taste and season with salt, usually about 1/4 teaspoon. Adjust the consistency to that of an easily spoonable salsa with additional juice or water if needed. Set aside at room temperature while you cook the meat.
• Searing the meat: Set a large (12-inch) heavy well-seasoned or non-stick skillet or griddle over medium-high heat. Add the lard, oil or bacon drippings, brushing or spreading it around to evenly coat the surface. (If using a non-stick surface, oil the meat instead of the pan.) When the oil is very hot (it'll just begin to smoke), lay on one of the marinated meat pieces in a single layer. Sear on one side until beginning to brown (2 to 3 minutes), flip it over, and sear the other side about 1 1/2 minutes. Transfer to a baking sheet in a single layer and keep warm in the oven. Sear the remaining meat and add to the baking sheet.
• Chop or slice the meat into smallish pieces and scoop into a warm serving bowl. Set on the table along with the salsa and warm tortillas, and your meal is ready.

CHIPOTLE SHRIMP WITH TOMATO, CORN SALSA

Steps:

• Melt 2T butter and sauté onion medium heat 2-3 minutes. Add corn, pepper, tomatoes and lime juice. Cook 5 minutes until tomatoes soften. Transfer to bowl. Melt 2T butter, cook garlic 30 seconds, then add shrimp, lime zest and chipotle powder. Cook 3 minutes until shrimp starts to turn pink. Add tomato mixture to pan and cook for a few minutes. Stir in cilantro and serve.

ROASTED TOMATO AND CHIPOTLE SALSA

Steps:

• Preheat broiler. Put peppers into the hot water; cover, and let stand until soft, about 15 minutes. Discard stems.
• Put tomatoes onto a baking sheet. Broil tomatoes, turning once, until blackened, about 4 minutes per side.
• Puree peppers, tomatoes, onion, and cilantro in a food processor until smooth. With machine running, pour in oil in a slow, steady stream. Season with salt. Serve warm or at room temperature.

ROASTED TOMATO-CHIPOTLE SALSA

Steps:

• You Will Need:.
• 6 16 oz pint preserving jars with lids and band.
• 1.) TOAST chipotle and cascabel chilies in a large dry skillet, over medium heat, working in batches, about 30 seconds per side, until they release their aroma and are pliable. Transfer to a large glass or stainless steel bowl. When all chilies have been toasted, add 2 cups hot water. Weigh chilies down with a bowl or a weight to ensure they remain submerged, and soak until softened, about 15 minutes. Working in batches, transfer chilies and soaking liquid to a blender or a food processor fitted with a metal blade and purée until smooth. Set aside.
• 2.) Roast tomatillos, tomatoes, onions and garlic, under a broiler, in the meantime, turning to roast all sides, until tomatillos and tomatoes are blistered, blackened and softened, and onions and garlic are blackened in spots, about 15 minutes. Set onions and garlic aside until cool. Place tomatillos and tomatoes in paper bags. Secure openings and set aside until cool enough to handle, about 15 minutes. Peel tomatoes, onions and garlic. Finely chop onion and garlic. Set aside.
• 3.) PUREE roasted tomatillos and tomatoes and reserved puréed chilies until smooth in a blender or food processor. Set aside.
• 4.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
• 5.) COMBINE tomatillo purée, roasted onion and garlic, vinegar, sugar and salt in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and boil gently, stirring frequently, until slightly thickened, about 15 minutes.
• 6.) LADLE hot salsa into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more salsa to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
• 7.) PROCESS filled jars in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

ROASTED TOMATO-CHIPOTLE SALSA

Steps:

• 1. Preheat oven to 375. 2. In a roasting, toss tomatoes, onion, garlic, and serrano chili with vegetable oil, and salt and pepper to taste. Cover with aluminum foil and roast for about 30 minutes, or until soft. 3. In a food processor, pulse the mixture with cilantro, chipotle puree, and sherry vinegar. Check seasoning.

CHIPOTLE TOMATO SALSA

Steps:

• Place all in a large pot bringing to a boil then reduce and simmer for 20 minutes.
• Fill into hot sterile jars leaving 1/2 inch headspace removing any air bubbles.
• Being careful not to leave any salsa on the rims.
• Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
• Process for 10 minutes in a hot water bath.
• Label and store in a dark place. Use with 1 year.

GOLDEN TOMATO, GINGER, AND CHIPOTLE SALSA

Steps:

• 1. Puree tomatos and drain excess water 2. Puree chipotle, ginger and garlic and add to tomato puree 3. Add lime juice, sugar, and salt and mix

GRIDDLED TOMATO-CHIPOTLE SALSA

Steps:

• Place a large cast-iron skillet over high heat for about 3 minutes, or until smoking. Add the tomatoes to the skillet and char on both sides until black and somewhat soft, about 8 to 10 minutes. Remove from the skillet and set aside. Reduce the heat to medium, and after two minutes, pour the olive oil into the skillet. Immediately add the onions, jalapeños, and garlic and sauté for about 3 minutes, stirring occasionally, until the vegetables are soft. Transfer the onion mixture to a food processor with the griddled tomatoes. Process until all the ingredients are well blended. Transfer to a mixing bowl, add the chile puree, cilantro, lime juice, and salt, and stir well to combine. Serve at room temperature. Keeps for up to 1 week, refrigerated.