CHIPOTLE FRESH TOMATO SALSA RECIPES

Name: Copycat Chipotle Fresh Tomato Salsa
Prep time: 10 min
Cook time: 3 min
Total time: 13 min
Yield: 4 1/2 cups, 6 serving(s)
Ingredients: 1 1/2 lbs tomatoes, coarsely chopped, about 6 medium tomatoes; 1/2 cup red onion, finely chopped; 1/2 jalapeno pepper, seeded, stemmed, and finely chopped; 1 tablespoon fresh lemon juice, from one lemon; 1 tablespoon fresh lime juice, from 2 limes; 2 teaspoons kosher salt; 1/4 cup fresh cilantro, coarsely chopped; 1 (13 ounce) bag tortilla chips, for serving

COPYCAT CHIPOTLE FRESH TOMATO SALSA RECIPE - FOOD.COM

Copycat Chipotle Fresh Tomato Salsa Recipe - Food.com image

Maybe you’ve made salsa at home; but have you made this one... Add this Chipotle Fresh Tomato Salsa to anything that needs a bit of a kick.

Total Time 13 minutes

Prep Time 10 minutes

Cook Time 3 minutes

Yield 4 1/2 cups, 6 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs tomatoes, coarsely chopped, about 6 medium tomatoes
1/2 cup red onion, finely chopped
1/2 jalapeno pepper, seeded, stemmed, and finely chopped
1 tablespoon fresh lemon juice, from one lemon
1 tablespoon fresh lime juice, from 2 limes
2 teaspoons kosher salt
1/4 cup fresh cilantro, coarsely chopped
1 (13 ounce) bag tortilla chips, for serving

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.

Nutrition Facts : Calories 302.9, FatContent 13.4, SaturatedFatContent 1.6, CholesterolContent 0, SodiumContent 1019, CarbohydrateContent 43.1, FiberContent 4.6, SugarContent 4.3, ProteinContent 5.6

CHIPOTLE TOMATO SALSA RECIPE | EPICURIOUS

Chipotle Tomato Salsa Recipe | Epicurious image

This chipotle tomato salsa is quick and uses canned chipotle peppers.

Provided by Gina Marie Miraglia Eriquez

Yield Makes about 2 1/2 cups

Number Of Ingredients 5

Ingredients

1 pound tomatoes
1/2 large white onion, cut into 4 wedges
3 garlic cloves
1 tablespoon chopped canned chipotle chiles in adobo sauce
1/4 cup finely chopped cilantro

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.

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