I need a great Chipotle based salsa recipe?

Answer 1

Chipotle Salsa

Ingredients
5 large garlic cloves
6 small tomatillos, husked
4 plum tomatoes
1/4 large onion
1 to 3 canned chipotle chiles in adobo, seeded and finely chopped, plus 2 teaspoons of the adobo sauce
3 tablespoons chopped cilantro
1/2 teaspoon sugar
Kosher salt


directions
Light a grill. Skewer the garlic on a 4-inch bamboo skewer. Grill the garlic, tomatillos, tomatoes and onion over a medium-hot fire for 8 to 10 minutes, turning, until charred and softened. Let cool. Transfer to a food processor and pulse until finely chopped. Add the chipotles, adobo sauce, cilantro and sugar and pulse until combined. Season with salt and serve.
MAKE AHEAD The salsa can be refrigerated for up to 2 days.

Pineapple Chipotle Salsa

1 small pineapple, trimmed & diced
1 sweet red pepper, chopped
3/4 cup chopped red onions
2 tablespoons chopped fresh cilantro
3 tablespoons fresh lime juice
1 tablespoon canned chipotle chiles in adobo, mashed
2 teaspoons adobo sauce, from can of chipotle chiles

Combine pineapple, red pepper, red onion, cilantro, lime juice, chipotle and adobo sauce in a large bowl.
Refrigerate, covered, for a few hours or overnight

Answer 2

Mango Salsa This is a delicious recipe that we serve at home with grilled chicken or fish. 1 1/2 cups of mango in cubes 1/3 cup of chopped onion 1/3 cup of chopped cilantro 1 chopped fresh jalapeno (seeds out)- depending on your taste and if you like a mild salsa add only half of one jalapeno 3 tablespoons of olive oil lime juice salt and pepper to taste Mix all the ingredients and let sit for about half and hour before serving. I hope you like it!

Answer 3

Avocranberry chipotle salsa

INGREDIENTS
2 ripe Hass avocados - peeled, pitted and cut into 1/4 inch dice
1 cup dried cranberries
1 red onion, finely diced
6 plum tomatoes, seeded, finely diced
2 cups tomato juice
1/2 cup white balsamic vinegar
2 teaspoons Chipotle puree (see method below), or rocoto paste to taste
1/2 lime, juiced
Kosher salt and freshly ground pepper, to taste
1 cup fresh cilantro (leaves and stems), chopped
DIRECTIONS
In a large bowl, combine the avocados, cranberries, red onion, tomatoes, and tomato juice.
Gently stir, with a wooden spoon or your hand, just until blended. Gently stir in the chipotle puree or rocoto paste, lime juice.
Add salt and pepper to taste.
Let sit for about 20 minutes, and then stir in the cilantro and serve. Or, cover and refrigerate for up to 1 day. Return to room temperature and stir in the cilantro just before serving
Chipotle Puree

Empty a can of chipotle chiles en adobo into a blender or food processor and blend until smooth. Cover and store in the refrigerator for up to 6 months. One 13 1/2 ounce can of chipotles en adobo makes about 10 ounces chipotle puree.

Answer 4

CHIPOTLE SALSA

4 oz. chipotle
1 (14.5) oz can tomatoes, chopped
2 cloves garlic, crushed
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. coriander
1 T vinegar
Salt to taste

Cover chipotle with water and bring to a boil; simmer 15-20 minutes. Drain and place in a blender with all other ingredients. Blend to desired consistency. Spice may be varied to suit taste.

Answer 5

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