Chipotle Tomato Salsa Best Recipes

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CHIPOTLE TOMATO SALSA

2007-08-10



Chipotle Tomato Salsa image

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

Provided by Gina Marie Miraglia Eriquez

Categories     Condiment/Spread     Garlic     Onion     Tomato     Super Bowl     Summer     Poker/Game Night     Cilantro     Gourmet

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.

CHIPOTLE TOMATO SALSA

2022-10-03



Chipotle Tomato Salsa image

Savor your homegrown tomatoes all year, by making this smokey, garlic filled salsa. Do use the food processor to shred the veggies to cut chopping time down. If you have the time roast your garlic then add it to the salsa to double the pleasure! ;)

Provided by Rita1652

Categories     Sauces

Time 1h30m

Yield 25 8 ounce jars

Number Of Ingredients 12

Ingredients:

  • 1/3 cup sugar
  • 6 ounces tomato paste
  • 3 large red bell peppers, 4 cups shredded
  • 3 -4 onions, 4 cups shredded
  • 6 ounces chipotle chiles in adobo (minced removing seeds is optional)
  • 1 bunch fresh basil, 1/2 cup chopped
  • 1 bunch parsley, 1/2 cup chopped
  • 1 lemon, juice
  • 3/4 cup vinegar
  • 1 bulb of garlic, minced
  • 1 -2 tablespoon salt, to taste
  • 16 cups diced tomatoes, stems and cores removed

Steps:

  • Place all in a large pot bringing to a boil then reduce and simmer for 20 minutes.
  • Fill into hot sterile jars leaving 1/2 inch headspace removing any air bubbles.
  • Being careful not to leave any salsa on the rims.
  • Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
  • Process for 10 minutes in a hot water bath.
  • Label and store in a dark place. Use with 1 year.

Nutrition Facts : Calories 51.9, Fat 0.3, SaturatedFat 0.1, Sodium 340.9, Carbohydrate 11.5, Fiber 2.4, Sugar 8, Protein 1.8

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