Best Griddled Tomato Chipotle Salsa Recipes

Chipotle Tomato Salsa (Copycat) image

Provided by Meggan Hill

Time 10m

Number Of Ingredients 8

1 pound tomatoes (cut into 1/4-inch pieces (see note 1))
1/4 cup finely chopped red onion ((from 1 small))
1/4 cup finely chopped fresh cilantro ((from 1 bunch, see note 2))
3 jalapeño peppers (finely chopped (see note 3))
1 tablespoon fresh lemon juice ((from 1 lemon))
1 tablespoon fresh lime juice ((from 1 lime))
Salt
tortilla chips (for serving)

Steps:

In a medium bowl, add tomatoes, red onion, cilantro, jalapeño, lemon juice, and lime juice, and salt to taste. Stir to combine.

Nutrition Facts : Calories 29 kcal, ServingSize 0.5 cup, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 7 mg, Fiber 2 g, Sugar 4 g

Chipotle Tomato Salsa image

Provided by Food Network Kitchen

Time 1h10m

Yield about 3 cups

Number Of Ingredients 6

1 pound plum tomatoes (4 to 5), cored
1 large white onion, sliced 1/2 inch thick
5 cloves garlic, unpeeled
1 canned chipotle chile pepper in adobo
1 teaspoon apple cider vinegar
Kosher salt

Steps:

Preheat the broiler. Arrange the tomatoes, onion and garlic close together on a rimmed baking sheet. Broil, turning occasionally, until the tomatoes burst and all the vegetables are softened and charred, about 15 minutes. Let cool 5 minutes.
Peel the garlic, then transfer to a blender along with the remaining broiled vegetables. Add 1/2 chipotle chile, the vinegar, 1 1/2 teaspoons salt and 1/2 cup water; puree until smooth. For more heat, add the remaining 1/2 chipotle and puree. If the salsa is too thick, add a splash of water. Let sit 30 minutes to let the flavors develop. Season with salt.

Chipotle Salsa image

Provided by Ree Drummond Bio & Top Recipes

Categories appetizer

Time 3h10m

Yield Approximately 5 cups

Number Of Ingredients 10

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.

Griddled Tomato-Chipotle Salsa image

Provided by Stephan Pyles

Yield Makes about 4 cups

Number Of Ingredients 9

6 ripe tomatoes, cut in half
2 tablespoons olive oil
1 cup sliced onions
4 jalapeño chiles, seeded and sliced
4 garlic cloves, chopped
2 tablespoons chipotle chile puree
1/2 cup chopped fresh cilantro leaves
1/2 cup freshly squeezed lime juice
2 teaspoons salt

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.