CHIPOTLE TACO SAUCE RECIPES

CHIPOTLE TACO SAUCE RECIPE - FOOD.COM

Chipotle Taco Sauce Recipe - Food.com image

For those that like a hotter taco sauce, or those who open a can for 1 T. sauce-what do you do with the rest? I use this sauce from tacos and fajitas to a marinade for brisket, and a mop for steaks and burgers.

Total Time 3 minutes

Prep Time 3 minutes

Yield 2 1/2 cups, 20 serving(s)

Number Of Ingredients 5

Ingredients

1 (11 ounce) can chipotle chiles in adobo
4 tablespoons vinegar
1 tablespoon white sugar
3 tablespoons tomato paste
1 cup water

Steps:

In a blender or food processor add the chipotle peppers in adobo, vinegar, sugar and tomato paste.
Cover with lid and puree until smooth.
With blender or food processor running add a slow stream of water until you reach the desired thickness of your perfered taco sauce.
You may wish to use less or add more water than 1 cup.
This keeps in the fridge for 1 month.

Nutrition Facts : Calories 5, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 19.3, CarbohydrateContent 1.1, FiberContent 0.1, SugarContent 0.9, ProteinContent 0.1

CHIPOTLE TACO SAUCE RECIPE - REDBOOK

Chipotle Taco Sauce Recipe - Redbook image

Stuff build-your-own tacos with this salsa and other assorted toppings.

Provided by Frank P. Melodia

Categories vegan vegetarian Cinco de Mayo dinner party feed a crowd Super Bowl dinner lunch

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 2 cups

Number Of Ingredients 6

Ingredients

1 can fire-roasted diced tomatoes in juice
3 chipotle chiles in adobo sauce
2 tbsp. adobo sauce
1 1/2 tbsp. fresh oregano leaves
2 clove garlic
1/2 tsp. ground cumin

Steps:

Pulse fire-roasted diced tomatoes, chipotle chiles, adobo sauce, oregano leaves, garlic, and ground cumin in a blender or food processor until sauce is almost smooth (you want it to have a few small chunks). Season with coarse salt to taste. (Can be made up to 2 days ahead and refrigerated). Use to fill build-your-own tacos.

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CHIPOTLE TACO SAUCE RECIPE - REDBOOK

Stuff build-your-own tacos with this salsa and other assorted toppings.
From redbookmag.com
Total Time 0S
Category vegan, vegetarian, Cinco de Mayo, dinner party, feed a crowd, Super Bowl, dinner, lunch
Cuisine Mexican

Pulse fire-roasted diced tomatoes, chipotle chiles, adobo sauce, oregano leaves, garlic, and ground cumin in a blender or food processor until sauce is almost smooth (you want it to have a few small chunks). Season with coarse salt to taste. (Can be made up to 2 days ahead and refrigerated). Use to fill build-your-own tacos.

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CHIPOTLE SAUCE RECIPE: HOW TO MAKE IT - TASTE OF HOME

I grow a huge garden every year to help feed my family of seven. My sister shared this recipe with me as a way to use up my bounty of tomatoes. You can also puree the mixture to create a barbecue sauce for meats.—Jean Kennedy, Walton, Oregon
From tasteofhome.com
Total Time 01 hours 15 minutes
Cuisine North America, Mexican
Calories 52 calories per serving

In a large saucepan, bring 8 cups water to a boil. Add tomatoes, a few at a time; boil 30 seconds. Drain and immediately place tomatoes in ice water. Drain and pat dry; peel., In a food processor, cover and process tomatoes in batches until finely chopped. Transfer to a Dutch oven. Add brown sugar, vinegar, chipotle peppers and salt. Bring to a boil. Reduce heat; simmer, uncovered, 20-25 minutes or until most of the liquid is evaporated, stirring constantly. , Remove from heat. Ladle hot mixture into six hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

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Total Time 25 minutes
Cuisine M
Calories 276.00kcal per serving

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