CHIPOTLE SALSA TYPES RECIPES

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CHIPOTLE SALSA RECIPE | ALLRECIPES



Chipotle Salsa Recipe | Allrecipes image

This is a simple chipotle salsa that can be used on any Mexican dishes to add a smoky, spicy flavor.

Provided by Sherbear1

Categories     Appetizers and Snacks    Dips and Spreads Recipes    Salsa Recipes    Salsa Verde Recipes

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 15 servings

Number Of Ingredients 9

10 medium (blank)s fresh tomatillos - husked, rinsed, and chopped
1 white onion, chopped
½ cup water, or more as needed
4 cloves garlic, minced
2 peppers chipotle peppers in adobo sauce, or more to taste
½ teaspoon salt
½ teaspoon ground white pepper
¼ teaspoon ground cumin
¼ teaspoon dried Mexican oregano

Steps:

  • Combine tomatillos, onion, water, and garlic, in a saucepan. Cover and simmer, turning occasionally, until tomatillos turn slightly brown and become soft, 15 to 20 minutes. Add more water as needed, 1/4 cup at at time. Add chipotle peppers, salt, pepper, cumin, and oregano; mix to combine.
  • Pour saucepan contents into a blender and blend until smooth. Allow to cool before serving.

Nutrition Facts : Calories 12.7 calories, CarbohydrateContent 2.5 g, FatContent 0.3 g, FiberContent 0.7 g, ProteinContent 0.4 g, SodiumContent 86.9 mg, SugarContent 1.2 g

CHIPOTLE SALSA RECIPE | MYRECIPES



Chipotle Salsa Recipe | MyRecipes image

This chipotle salsa recipe is medium-hot. Use more chiles if you prefer hot, fewer for mild. If dried chipotles aren't available, use canned chipotle chiles, stemmed and seeded. You can make salsa up to 1 day ahead; cover and chill. Use for the shrimp and the pork tinga.

Provided by MyRecipes

Yield MAKES: About 4 cups

Number Of Ingredients 7

4 firm-ripe tomatoes (8 oz. each), rinsed
2 unpeeled white onions (6 oz. each), cut in half horizontally
20 unpeeled garlic cloves
15 dried chipotle chiles (3 oz. total) or 10 canned chipotles (see notes)
3 tablespoons olive oil
½ cup lime juice
Salt

Steps:

  • Cover bottom of a 10- to 12-inch grill pan or heavy frying pan with foil and set over high heat. When hot, set tomatoes, onions, and garlic on foil. Turn occasionally until browned in spots all over, 5 to 6 minutes for garlic, 9 to 12 minutes for onions and tomatoes; remove each as done. Add dried chiles (omit this step if using canned chiles) to pan and turn often just until slightly softened and darkened in spots, 1 to 2 minutes. Let cool.
  • Stem chiles; slit open and remove seeds. Wearing rubber gloves, break or cut chiles into small pieces; drop into a blender. Core tomatoes and cut into chunks; add to blender. Peel onions and garlic; coarsely chop and add to blender. Whirl mixture until smooth, pushing it down into blades as needed.
  • Pour olive oil into a 10- to 12-inch frying pan over medium-high heat; when hot, add tomato mixture and stir often until it simmers rapidly, 3 to 4 minutes. Add lime juice and stir occasionally until salsa is fairly thick, 10 to 15 minutes longer. Add salt to taste.
  • Nutritional analysis per 1/4 cup.

Nutrition Facts : Calories 62 calories, CarbohydrateContent 8.3 g, FatContent 3.5 g, FiberContent 2.2 g, ProteinContent 1.5 g, SaturatedFatContent 0.5 g, SodiumContent 9.7 mg

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